Gastronomixs

Tarte bourdaloue from the barbecue

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.

Tarte bourdaloue from the barbecue

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Ingredients

100

g

butter

25

g

icing sugar

50

g

eggs

200

g

all-purpose flour

3

g

salt

3

whole

pears

30

g

sugar

200

g

white wine

60

g

sugar

60

g

almonds

50

g

eggs

Preparation method

  • Set the temperature of the Big Green Egg or barbecue to 170°C.
  • To make the dough, mix the butter with the icing sugar.
  • Now add the eggs, followed by the flour and salt.
  • Knead into a dough and leave to cool.
  • Peel the pears, remove the core, and lightly poach in 30g of sugar and 200g of wine.
  • Leave the pears to cool.
  • Finely grind the almonds and add the sugar and eggs to form a smooth mixture.
  • Now roll out the dough in a buttered baking tin and trim the edges.
  • Pipe half of the almond mixture onto the dough.
  • Arrange the pears in the cake tin as you wish.
  • Now pipe the remaining almond mixture between the pears.
  • Cook the cake on the Big Green Egg.

Serving suggestions

  • As a component in a dessert, e.g. with vanilla cream and rhubarb sorbet.
  • As part of a high tea.

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