Tuesday, May 5, 2015

Tarte Bourdaloue - A French Pear Desert

The kids came over for supper last Sunday.   We had a lovely supper.  I came across this French Pear dessert on pinterest and thought it would be nice.

I made it and totally missed the instruction that called for a hot glaze.  So it's not shiny.  I'll do that next time.. But it was delicious.

It was a little weird to make it.    The recipe follows.  Besides being translated by Google, can you see what is odd about the recipe.   

Tarte Bourdaloue
For the pastry:

  • 120 g flour 
  • 30 g almonds 
  • 62 g butter 
  • 65 g sugar glace 
  • 30g egg
Almond cream:

  • 50 g soft butter 
  • 50 g sugar 
  • 50g almonds 
  • 35g egg 
  • 15g Maizen a rum (optional)
  • 5 pears in syrup 
  • Sliced ​​almonds for the Topping
In a large bowl place the flour with the icing sugar, butter and almonds, grind everything with your hands until a "crumble". Add the egg and work the dough until it is mixed well. 
Shape into a ball, flatten and film, refrigerate.
Whisk together all ingredients for the almond cream.
Preheat oven to 160 ° C (180 ° C with my mom, so depending on the power of your oven you choose the better).
Roll out the pastry on floured surface and line the pie pan.
Spread the almond cream on the pie shell. Finely chop the pears, lift them with a knife, look slightly with the palm of the hand and place them on the star-almond cream.
Spread the almonds on the visible dough and bake for 30 to 40 minutes, until the pie is golden.

While professional bakers wouldn't have it any other way, I found it weird to be weighing all my ingredients instead of using my standard measuring cups.   And if you want to know how much 30 gm of egg is, it's half an egg.

1 comment:

Lee said...

hahaha - 1/2 an egg (was that the white half or the yellow half?) - I wouldn't have bothered with the recipe! Good for you.