FRENCH TART WITH PEAR (BOURDALOUE)

40΄

Preparation Time

30΄

Waiting Time

Portions

Difficulty Level

Directions

FOR THE TART

We mix all the ingredients together until they are homogenized. We open a dough sheet 2 cm thick, we cut with a cooking ring and put it in the freezer to freeze.

FOR THE FILLING

In a mixer, we mix the butter with the sugar. Then, we add the eggs. We mix well and in the end we put the almond powder with the flour until they are homogenized. In our frozen tart, we put the almond cream up to the middle and on top we put the pear slices. Optionally we garnish with almond fillet. We bake at 170°C for about 30 minutes until it gets a golden color.

Chef: Manolis Dimitroulakis

Ingredients

CALCULATE PORTIONS:

FOR THE TART
230 gr MILLS OF CRETE Soft flour
40 gr eggs
100 gr sugar
110 gr butter
salt
FOR THE FILLING
80 gr MILLS OF CRETE All Purpose Flour
3 pears
90 gr soft butter
90 gr sugar
110 gr eggs
100 gr almond powder

Equipment

Mixer
Cooking ring

RELATED PRODUCTS

Soft Flour

Soft flour is produced from soft wheat and is especially suited for applications in pastry, but also in cooking. It is ideal for many desserts such as cakes, honey cakes, buns, cookies, biscuits, but also for frying and sauces. INGREDIENTS: SOFT WHEAT FLOUR Contains gluten. May contain traces of milk, egg, lupine and soy.

All Purpose Flour

All Purpose Flour is suitable for all applications in cooking or pastry, where flour is required. You can make unique cakes, cookies, buns, pies, dough and sauces and generally all dishes in your kitchen. INGREDIENTS: SOFT WHEAT FLOUR Contains gluten. May contain traces of milk, egg, lupine and soy.