Who doesn’t love a baked fruit-filled flan? This recipe is a great way to use left-over fruits, as is the case with my nearly overripe pears. The almond cream filling (aka frangipane) compliments the pears, as well as the crisp, buttery pastry. Besides tasting great, the pastry base is amazingly easy to make – no pre-baking necessary (blind baking) – just roll out the pastry, pour the filling in and top them with pear slices.

Once baked, finish it off with a generous brush of warm apricot jam over the flan and serve warm or cold with whipped cream and a sprinkling of vanilla or cinnamon sugar.

Gluten-Free Pear Flan
Ingredients:

For the pastry base:

The pastry base can be made the day before the filling and pears are added.

  • 360g store-bought or homemade gluten-free plain flour
  • 1 teaspoon xanthan gum
  • 60g caster sugar
  • 180g butter, at room temperature
  • 4 egg yolks
  • 1 ½ tablespoons water, ice-cold

For the filling:

  • 125g butter, at room temperature
  • 100g caster sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 100g almond meal (ground, unpeeled almonds)
  • 1 tablespoon gluten-free plain flour
  • 3 pears, peeled, cored and sliced
  • 2 tablespoons apricot jam
  • Whipped cream or vanilla ice-cream, to serve
  • Vanilla sugar or cinnamon sugar, to serve (optional)
Step by Step Instructions

1. First start preparing the pastry base: Combine all the pastry base ingredients, except the water, in a food processor.

2. Gradually add the ice-cold water until the pastry comes together.

3. Remove the pastry from the processor and knead into a smooth disc.

4. Cover the disc in plastic wrap and refrigerate for 30 minutes.

5. Between two baking papers, roll the pastry out into a circle measuring 30cm in diameter.
6. Grease a pie dish measuring 23cm at the base and 29 cm in diameter (including the pie edges).

7. Carefully transfer the rolled-out pastry into the pie dish.

8. Tidy up the edges by running a knife along the edges.

9. Crimp the edges with the back of a fork.

10. Preheat the oven to 180 C/350 F.

11. Prepare the filling by creaming the butter with the sugar and vanilla extract until fully and light in colour.
12. Add the eggs one at a time, beating well after each addition.
13. Fold in the almond meal and flour.

14. Spread the filling into the pastry case.

15. Place the pear pieces on top of the filling, pressing in slightly.

16. Bake for 30 minutes on the middle shelf.
17. Heat up the apricot jam either in a small pan for a few minutes or in the microwave for a few seconds.
18. Brush the top of the flan with the warm jam.
19. Allow to cool before slicing and serving.
20. Serve with either whipped cream or vanilla ice-cream.
21. Sprinkle with some vanilla sugar or cinnamon sugar (optional).

Any excess pastry can be frozen raw or cooked in smaller, individual tart tins. Just before serving, fill these small tarts with fresh cream or custard and top with fresh fruits like strawberries, raspberries or blueberries.

by | Feb 25, 2021 | Baking, Desserts | 0 comments