Autumn Fruit Flan

This recipe is taken from the 1987 Milk Calendar. The shortbread crust is easy to make and just pats into the pan. The pears add a unique and delicious difference to the flavour and texture.

  • Prep: 20 min
  • Cooking: 45 min - 55 min
Yields 6 servings
autumn fruit flan

Ingredients

  • Shortbread Base
  • 1/2 cup (125 mL) butter
  • 1/3 cup (80 mL) sugar
  • 1 cup (250 mL) all-purpose flour
  • Pear and Cream Cheese Filling
  • 3 pears (preferably Bartlett or Bosc)
  • 2 apples
  • 4 oz (125 g) Canadian Cream cheese
  • 1/2 cup (125 mL) sugar
  • 2 eggs
  • 3/4 cup (180 mL) Milk
  • 1/2 tsp (2 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 cup (60 mL) slivered almonds

Preparation

Shortbread base:

Cream butter and sugar together until light. Beat in flour. Put into the bottom and up the sides of a 10-inch (25 cm) pie dish.

Pear and Cream Cheese Filling:

Peel, halve and core pears and apples. Slice. Place in crust, pulling the fruit slightly higher in the centre. Beat Cream cheese until smooth. Beat in sugar. Add eggs one at a time, beating mixture smooth after each addition. Add milk and vanilla extract. Pour over fruit. Sprinkle with cinnamon and almonds.

Place in a preheated 425 °F (220 °C) oven and bake 10 minutes. Reduce heat to 350 °F (180 °C) and bake 35 to 40 min longer or until custard is set in the centre. Delicious warm or cold.

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Nutrition

Nutritional Information

per serving
Energy: 520 Calories
Protein: 8 g
Carbohydrate: 64 g
Fat: 27 g
Fibre: 4.4 g
Sodium: 206 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 88 mg
Vitamin A: 27 %
Selenium: 26 %
Vitamin B12: 20 %
Vitamin E: 20 %