Tarte Bourdaloue

Name: Tarte Bourdaloue
Ingredients: 1 re cipe pâte sablée pastry (see below); 7 ta blespoons / 100 grams unsalted butter, at room temperature; 2 eggs; ⅓ cup / 40 grams sugar; ¾ cu p / 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

www.ediblemanhattan.com

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.

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Ingredients

1 re cipe pâte sablée pastry (see below)
7 ta blespoons / 100 grams unsalted butter, at room temperature
2 eggs
⅓ cup / 40 grams sugar
¾ cu p / 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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Tarte Bourdaloue

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