Tarte Bourdaloue | Edible Manhattan
In her new cookbook French Kitchen Lessons: Recipes & Stories from Normandy’s Rabbit Hill Farm, Cat Bude explores a common fantasy that she actually lives.
Ingredients
- 1 recipe pâte sablée pastry (see below)
- 7 tablespoons / 100 grams unsalted butter, at room temperature
- 2 eggs
- ⅓ cup / 40 grams sugar
- ¾ cup / 100 grams almond flour
- 3 tablespoons rum (optional)
- 1 teaspoon vanilla extract
- 4 medium-size ripe Anjou pears, skin on, sliced into eighths
- Whipped cream for serving
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