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Tarte Bourdaloue

Feel free to make it in a large pie pan or in individual ones.

by Adjua Kamara 


1 sugar crust pastry

100g of almond powder

100g of butter (I prefer salted butter)

100g of sugar (cane or regular)

2 large eggs

2 pears

1 teaspoon of rhum

1 teaspoon of vanilla

2 spoons of apricot marmalade

Some sliced almonds


sugar crust pastry

90g of ice sugar

200g of all purpose flour

25g of almond powder

100g of butter

1 large egg

1. mix the dry ingredients together (ice sugar, flour and almond powder)

2. the butter must be room temperature before you add it to the dry ingredients and slightly hand mix it until you have a sand texture

3. add the egg in the middle and mix with a spatula (preferably) until you get a dough ready to roll.

4. film it and let it sit in the fridge for 1 hour or overnight if it is for the following day

5. take it out after one hour, spread it and set in a prepared pie pan (ceramic or aluminum I prefer detachable bottom pie pans) and let it sit in the fridge for half an hour more


almonds cream

1. mix the sugar and almond powder together

2. add the butter melted

3. mix all together

4. add the 2 eggs and whisk

5. add the rhum and vanilla whisk and let it sit in the fridge


get the pears ready to bake

1. cut the pears in the length into two parts, peel them and place them in 1/2 liter of boiling syrup (1/2 liter of water with 100g of sugar) for 5min

2. drain and cut each part into thin slices


preheat the oven on 350°F

1. take out the pie pan from the fridge

2. add the almond cream and level it on the dough equally

3. place the pear slices on a thin spatula and lay them on the almond cream creating the pattern you like (crossing the four parts for example)

4. add some almond slices on top, place in the oven and bake for 45min


let it cool after taking it out of the oven, warm the apricot marmalade with a teaspoon of water and spread on top of the pie to give it that bright look we usually see at the bakery shop



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