"Simplicity is the ultimate sophistication" LdV

Monday, 29 February 2016

TARTE BOURDALOUE EXPRESS (PEAR AND ALMOND PIE)

TARTE BOURDALOUE EXPRESS
(PEAR AND ALMOND PIE)

No one is really sure about the identity of the baker of this pie, part of our French culinary patrimoine. Some said that this dessert had been created by a pastry chef of the belle epoque in 1850 in Bourdaloue Street. If you know Paris a little bit, this street is parallel to "Notre-Dame-de-Lorette in the 9th arrondissement on behalf of a Jesuit preacher called Louis Bourdaloue... Funny don't you think so?  So the Baker or the Jesuit? Difficult to make up our mind! Anyway, this pie consists of poached pear halves, frangipane (almond), crème pâtissière and (normally) is covered with crushed macaroons... As this recipe takes a little bit of time to make, I propose you a quicker version... Enjoy!

Wine pairing : Riesling vendanges tardives (Sweet white) from Alsace.



BOURDALOUE PIE EXPRESS
A quick glance in your kitchen...

In your fridge
Eggs
Shortcrust pastry
Butter 

In your cupboard 
Pear halves in syrup
Icing sugar
Ground almonds

BOURDALOUE PIE EXPRESS
Serves 6


A large tin of pear halves in syrup
3 eggs
1 shortcrust pastry
120g of softened butter 
80g of icing sugar
150g 5,2 oz of ground almonds

Preheat your oven to 180° C.
Place the pastry in a pie tin.
In a bowl, whisk the butter with the icing sugar.
Add the eggs and ground almonds. Combine well.
Pour this mixture into the pie and dispose the pear halves over.
Bake for 30-35 minutes.



Tarte Bourdaloue

Pour 6 personnes 
1 grosse boite de poires au sirop égouttées
3 œufs
1 pâte sablée
120g de beurre en pommade
80g de sucre glace
150g de poudre d’amandes

Préchauffez votre four à 180° C.
Dans un récipient, mélangez le beurre avec le sucre glace.
Ajoutez la poudre d’amandes et les œufs.
Foncez votre moule à tarte avec la pâte.
Nappez de la mixture le fond de tarte et déposez les demi-poires sur la garniture.
Enfournez pour 30-35 minutes.

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