Pear and Blueberry Flan Recipe

Ingredients:

For the Pastry Crust we used Frozen ready rolled Sweet Shortcust pastry available from our freezer

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For the Filling:

• 2 ripe pears, peeled, cored, and thinly sliced
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 2 large eggs
• A pinch of salt

Instructions:

Preheat the oven to 375°F (190°C).

1. Choose a 9-inch (23 cm) tart pan with a removable bottom. Carefully transfer the pastry to the tart pan, press it into the bottom and up the sides, and trim any excess dough. Prick the base all over with a fork.
2. Blind Bake the pastry - begin by laying a sheet of baking paper over the pastry and fill it with rice or small weights, bake 10 mins then remove the paper and weights and bake for a further 10 mins. Remove from oven.
3. Prepare the Filling: In a bowl, combine the sliced pears, blueberries, granulated sugar, and vanilla extract. Toss them together gently. Sprinkle the 2 tablespoons of flour over the bottom of the pastry crust to prevent it from becoming soggy.
4. Arrange the pear and blueberry mixture evenly over the flour-sprinkled crust.
5. In another bowl, whisk together the heavy cream, eggs, and a pinch of salt until well combined.
6. Pour the cream and egg mixture evenly over the fruit in the tart shell.
7. Bake the flan in the preheated oven for 30-35 minutes or until the filling is set and the crust is golden brown.
8. Allow the pear and blueberry flan to cool in the tart pan for about 10-15 minutes before removing it from the pan. You can serve it warm or at room temperature.
9. Optionally, you can dust the cooled flan with icing sugar before serving for a decorative touch.

This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

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