The keys to light backpacking II24 octobre 2019
Chocolate chip chocolate cookie recipe20 novembre 2020
Delicious typical french tart. Invented in Paris in the street it was named after. Bourdaloue by a french baker in 1850. The base is a shortcrust hosting a marvellous almond cream with poached pears.
- 125 g flour
- 62 g butter
- 3 g salt
- 10 g sugar (optional)
- 2 g Vanilla extract
- 40 g egg
- 4 pears
- 3 liters water
- 300 g sugar
- 1 stick cinnamon
- 1 peel orange & lemon
- 100 g Almond flour
- 100 g butter
- 100 g sugar
- 50 g egg (1 egg)
- 25 g flour
- 2 g Vanilla extract (optional)
- 20 g Rhum (optional)
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs
Add the egg to the mixture. Mix with the scraper until the dough binds together. Form the dough into a ball.
Wrap the dough in plastic wrap and chill.
Peel the pears.
In a large saucepan, Add the pears, water, sugar and spices. Keep the liquid at a boil and simmer the pears until cooked through, 15 to 40 minutes, depending on the pears.
Remove from heat and take the pears out to cool.
Cream together the butter and sugar until light and creamy.
Add the eggs, almond extract, ground almonds, flour and then the rum.
Assembly and baking
Spread the dough and put it into your 24 cm tart ring
Spread over this mixture evenly over the tart base using a palette knife. When dry, cut the pears in halves, take out the pits and make horizontal slices it.
Using a (palette) knife, carefully transfer the pears evenly over the top. Chill the tart for 15 minutes.
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Bake in the oven for 30-35 or until golden. Remove from the oven and leave to cool for 10 minutes.
Remove from the tin and brush over with a jam or a syrup (50% sugar, 50%water).
If you don’t have a rolling pin, use a glass bottle
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