COOKING WITH AMBASSADORS

French recipes: Bourdaloue Tart

Ingredients and preparation

(Source: Jana Liptáková)

For pastry:
Ingredients: 250g flour, 125g butter, 1 egg yolk, 1 tbsp water.
Preparation: Mix the ingredients. Roll out and ease into a tart pan.

For the filling:
Ingredients: 4 pears, 40g butter, 50g icing sugar, 1 egg yolk, 15cl dairy cream, 50g almond powder.
Preparation: Peel the pears and poach them until tender (20-25 mins). Halve the pears and cut out the cores (you can also use the pears in the syrup). In a bowl, mix butter and icing sugar. Add egg yolk, dairy cream and mix. Add almond powder and mix gently. Pour the filling into the tart shell. Lay the pears in the custard and bake until crust is golden (about 35 mins at 180°/200°). Gently sprinkle with a little icing sugar on the top and serve warm.

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Theme: Cooking


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