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Recipe: Keren Bobker Not hard, but looks very impressive and tastes like it came from a patisserie!
- 175g (6oz) plain flour
- I tablespoon of caster sugar
- 75g (3oz) butter
- 25g ground hazelnuts or ground almonds (if you don?t like either, add more flour)
- A little iced water
- 2 medium/large pears
- 75g (3oz) caster sugar
- 1 medium egg
- 25g (1oz) plain flour
- 150ml (1/4 pint) milk
- 3 tablespoons of brandy (or other suitable spirit) ? optional
- To make the pastry, place flour, sugar, ground nuts and butter in a bowl. Work together and add enough water to bind (probably a couple of spoonfuls). For an easier life use a food processor. Allow to rest for 30 minutes in the fridge.
- Turn the pastry out onto a floured surface and roll out evenly. Use to line a 23cm (9inch) or so, flan tin. Loose bottomed is fine as is a sturdy quiche dish.
- To make the filling, peel, halve and core the pears, then with cut side down, slice thinly lengthways. Place in the flan case radiating from the centre to form an attractive pattern.
- Sprinkle with 25g (1oz) of the sugar and bake in an oven pre-heated to 220c (425F) for 15 minutes, until pastry is golden brown and pears have softened a little.
- Reduce oven to 190c (375F).
- Beat together the remaining sugar, the egg and flour until smooth.
- Beat in the milk and brandy until evenly mixed. Pour this custard mixture over the pears in the pastry case. Return to oven to bake for a further 20 minutes, until filling is set.
- Allow to cool a little before removing from tin Serve warm or cold, with a little cream or ice-cream.