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Tarte Bourdaloue

by Adjua Kamara 

Ingredients

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

25 g 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 on the fridge for 1 hour or overnight if it is for the following day

5. take it out after one hour , spread it an 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. mixed all together

4. add the 2 eggs and whisk

5. add the rhum and vanilla whisk and let it sit on 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 sirup (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 off 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

 

Enjoy!!!