FRENCH TART WITH PEAR (BOURDALOUE)
40΄
Preparation Time
30΄
Waiting Time
10
Portions
2
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
