The tarte Bourdaloue is a pie with pears and almonds; created by a Parisian pastry chef in the nineteenth century. This dessert is a variation of the amandine (almond tart).
French Pear pie (Tarte Bourdaloue)
Almond sweet short pastry
- 120 g softened butter
- 75 g confectioners sugar
- 30 g almond powder
- 1 pinch of salt
- 1 egg (beat a little with a fork)
- 1 teaspoon liquid vanilla (1 packet of vanilla sugar or 1 vanilla bean)
- 200 g sifted flour
- 100 g softened butter
- 100 g sugar
- 2 eggs
- 100 g almond powder
- 2 teaspoons sour cream
- 3 pears
- 15 g butter (melted)
- 1 teaspoon sledding almonds
Almond sweet short pastry
- Sift flour and powdered sugar into a bowl or on the kitchen table. Add almond powder and the softened butter. Mix with your hands until you get a crumbly mixture.
- Add egg and liquid vanilla.
- Mix everything very quickly to form a ball. The dough is now ready.
- Wrap the dough in plastic wrap and refrigerate for 1 hour, or freeze if you won't bake it in the next few days.
- Beat butter and sugar with a mixer. Add eggs, cream and almond powder.
Preparing the pie
- Preheat the oven to 370F. Roll out the dough between 2 layers of parchment paper.
- Transfer the dough to a pan, press it down and on the sides of the pan. Cut the excess dough. Poke holes on the entire surface with a fork.
- Spread the almond cream evenly over the dough.
- Peel the pears and cut them in half. Remove the seeds. Cut into regular thin slices.
- Arrange the pear slices nicely. Brush with melted butter and sprinkle with almonds.
- Bake for about 40 minutes until golden brown. Remove pie from oven and cool. You can sprinkle lightly with icing sugar before serving.
If you like almonds and walnuts, you will love this savory cake. Crush up walnuts and use almond flour to make this easy, quick, and delicious dessert.
Walnut and Almond Cake
- 125 g walnuts
- 5 eggs
- 230 g sugar
- 125 g melted butter
- 125 g almond flour
- 80 g all purpose flour
- Some walnuts halves
- Some powdered sugar
- Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
- Grind the walnuts in a blender. (Keep few walnuts halves to decorate the cake.)
- Using a mixer beat the eggs with sugar.
- Add the butter. Mix.
- Add the walnuts and almond powder. Mix.
- Add the flour and mix last time.
- Pour the batter in the pan. Lay slices the walnuts halves on top of the cake.
- Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off, then transfer to plate.
- Dust it with powdered sugar before serving.
This King Cake (Galette des Rois) is a very popular French pie. It celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine, a charm or “fève” into the center of the galette. The person who receives the slice with the charm is “King of the Day”. The lucky winner gets to wear a (paper) crown for the rest of the day!
King Cake (Galette des Rois)
- 1/2 cup (100 g) softened butter
- 1/2 cup (100 g) sugar
- 2 eggs
- 1/2 cup (100 g) almond flour
- 1 Tbsp vanilla extract (optional)
- 1 Tbsp rum (optional)
- 2 sheets ready-to-use puff pastry ( Puff Pastry Sheets)
- 1 egg yolk
- Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
- Roll out one sheet of puff pastry. Poke holes with fork.
- Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine “fève” somewhere in the almond filling.
- Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
- Brush with beaten yolk then use a paring knife to create a design on top of your galette, Poke 8-10 holes in the top, to allow steam to escape while baking.
- Place in the refrigerator for 1 hour.
- Preheat oven to 380 degrees F. Bake for 30-35 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).