Almond Pear Flan
 

170 gram packet biscuit base (or 170 grams crumbed plain biscuits)

4 tablespoons melted butter

800 gram tin pears – halves or slices

½ cup melted butter

½ cup raw castor sugar

1 egg

100 grams (1 cup) ground almonds

½ cup milk

½ cup self raising flour

1 to 2 tablespoons apricot jam

Mix biscuit base with 4 tablespoons melted butter.  Press into ungreased 9 inch pie dish.  Put into freezer for at least 10 minutes to set.

Preheat oven to 180°C.

Arrange well drained pears over base.  Arrange them nicely in a circle – the pattern shows up after cooking.

Put into bowl butter, sugar, egg, milk.  Mix together.  I use a bowl with a liquid tight lid - put on lid and shake to mix.

Add flour and almonds.  Shake to mix again.

Pour over fruit.

Bake about 35 minutes.

Heat the jam so it’s runny.  Strain if very lumpy then brush over flan.

This is best served hot or cold, not just warm.  Serve with whipped cream.