ROCHELLE’S UPSIDE-DOWN PEAR & ALMOND FLAN

“This flan is easy, delicious and impressive to look at before it’s cut. It can be very simply adapted to be gluten free, too!”

Recipe notes and tips:

• Serve the flan on its own, warm or cold, or with custard, cream or ice-cream

• Drink with a cup of tea or coffee, or a dessert wine

• “This recipe was cut out of a newspaper circa 2005. Apologies to the author whose name didn’t make it into my scrap book”

• “It’s easy and impressive; you can have pre prepared, it can be gluten free, it looks like you've made a big effort when you haven't!”

• “It’s never failed. You’ll know it’s good if you flip it and it stays intact and has a nice crunch”

gobble up Rochelle's interview here

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gobble up Rochelle's interview here *

ingredients

- 1 tablespoon soft brown sugar

- 200g butter, softened

- 200g caster sugar

- 3 large eggs

- 200g almond meal

- 2 tablespoons self raising flour (or gluten-free SR flour)

- 2 large pears

- 2 tablespoons blanched almonds

- Custard, cream or ice-cream to serve (optional)

method

1. Preheat oven to 190C degrees. Prepare circular flan dish or cake tin (25-30cm in diameter) by lining it with non-stick baking paper.

2. Sprinkle the soft brown sugar over the base of the paper.

3. Using either an electric beater, food processor or fork, cream together the butter and caster sugar to create a smooth, creamy mixture, with all the sugar dissolved.

4. Add eggs and beat in until combined.

5. Add almond mean and self raising flower and beat until combined.

6. Prepare the pears by cutting lengthways in 1/2cm slices. Place the pear slices decoratively in the baking dish over the soft brown sugar. (I like to have the narrow part of the pear in the centre, with the wide part at the edge of the dish to make a flower pattern.)

7. Place blanched almonds in the gaps to make a pretty pattern – or any way you like.

8. Spread the almond meal butter mixture gently and evenly over the pears and smooth it down with a spatula or knife.

9. Bake in preheated oven for 40 minutes or until filling feels firm in the centre.

10. Allow to cool a little before removing from baking dish. To do this place a large serving plate over the baking dish and turn over. Voila! The flan should release onto the plate.

11. Remove non-stick paper and admire the work of edible art you have made!

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