I made this as one of the desserts for Christmas Day and it was a big hit. I got the original recipe from the November 2008 issue of Prima magazine.
1 x 8 inch pie crust baked blind
2 pears peeled and chopped
3 tbsp raspberry jam
3 oz butter
3 oz sugar
1 egg beaten
2 tbsp milk
3 oz ground almonds
1 oz self raising flour
Make 8 oz pastry (see this post) To bake blind, roll out pastry into pie tin, line tin with pastry, line with parchment paper, and then baking beans. Bake at 425oF for 15 minutes, then remove the beans and parchment paper, and bake for another five minutes more.
Cream the butter and the sugar until creamy. Beat in the egg and milk, until mixed in well. Fold in the almonds and flour. Chop the pears and mix with the raspberry jam, place in the pastry case. Top with the almond mixture and smooth top.
Place in a pre-heated 375 oF oven for around 25 to 30 minutes, or until golden brown. Serve either warm or cold, either way is good.
I forgot to take a photo of the finished flan, so only have a photo of a leftover slice. It got rave reviews!!!