| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Swiss |
Fruits, Swiss, Tarts |
1 |
Tart |
INGREDIENTS
| 300 |
g |
Pastry, shortcrust or puff |
| 20 |
g |
Flour |
| 30 |
g |
Sugar |
|
|
Cinnamon, ground |
| 8 |
|
Pears, ripe peeled and cut |
|
|
into thin strips |
|
|
or grated with a |
|
|
coarse grater |
| 50 |
g |
Lemon peel, candied |
|
|
cut in small dice |
| 50 |
g |
Orange peel, candied |
|
|
cut in small dice |
| 100 |
g |
Raisins |
| 1 |
|
White wine |
| 1/4 |
|
Walnut oil |
| 40 |
g |
Brown sugar |
| 1 |
|
Cream |
INSTRUCTIONS
The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 24 cm = 9 1/2 in Line
a 24 cm wide flan ring with the pastry and prick well with a fork. Mix
the sugar, cinnamon and flour thoroughly and sprinkle this onto the
pastry base. Mix the pear slices, lemon and orange peel, raisins and
oil together then spread this on top. Moisten the mixture with the
white wine (all or part of the wine, depending on the amount of pear
juice in the flan ring). Sprinkle with the brown sugar and cover with
cream. Bake for 30-35 minutes at 220 oC. Loosen the sides of the flan
and leave to cool; turn out when cold. Serve cold. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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