Almond pears pie – The bourdalou pie

almond-pears-pie-the-bourdalou-pieIt is already January and the occasion for me to whish you a happy New Year 2016. Be this year full of good food and desire to bake. But no excess! You can’t blame me for breaking your good resolutions. During this new year you’ll have to enjoy but in a balanced way. A bit of sport, a bit of pastry and this new year will be marvellous.

For this first recipe of 2016, I wanted to write about the almond cream. In France the beginning of January means « galette des rois », a cake made of puff pastry and almond cream. But as I am a little rebel, I wanted to describe a pie called la tarte bourdalou.

In my region the Provence it is no really a tradition to mix almonds with eggs and butter. It was surely not really famous in the past. But it it tastes so good with the pears, I could not resist to share this wonderful thing with you.

The recipes comes from the blog la Popotte de Manue, which pictures and explanations  caught  my attention. As I am used to say, you eat with your eyes first, design makes everything. As it was asked to take some canned pear I also add a recipe from the website Marmiton. Of course you can add some syrup pears you bought in the supermarket. If you like spices, add some in the pears syrup. It works perfectly with cinnamon for example.

Ingredients

250g of short crust pastry

For the almonds fillingalmond-pears-pie-the-bourdalou-pie

  • 50 g softened butter
  • 50 g sugar
  • 50 g almond powder
  • 35 g eggs
  • 15 g corn starch
  • Almond slices
  • 1 ts of brown rum

For the poached pear

  • 3 pears
  • 150g granulated sugar
  • 500g water

 

  • Start to prepare the pears, boiling water and sugar for about 15 minutes
  • Meanwhile cut the pear in 2, peel and get of the centre
  • Drop them into the syrup and boil for 20 minutes
  • While your pear are cooking, spread the dough and line up your pan
  • Prepare the almond filling mixing all the listed ingredients
  • Preheat your hoven to 180ºC
  • Spread the almond filling in the bottom of your crust
  • Once the pear are soft end tender, cut them in to thin slices keeping the form of the fruit, and put them over the almond filling. Ideally drop the pear with the head toward the centre, It should then draw a star.
  • Keep some of the syrup for later
  • Sprinkle some almonds slices over your pie and bake for 30 to 40 mins
  • Once your pie is golden brown, get it of the oven and spread some the syrup on the top

almond-pears-pie-the-bourdalou-pie

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