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Tarte Bourdalou aux poires
Une tarte traditionnelle parisienne à la pâte sablée maison, garnie d'une crème d'amande onctueuse, de poires au sirop et d'amandes effilées, le tout nappé d'un brillant glaçage à la gelée d'abricot. Facile à réaliser, elle rappelle les pâtisseries de la rue Bourdalou à Paris.
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Cost Breakdown
Critical Success Points
- • Formation de la pâte sablée
- • Repos au frais de la pâte
- • Préparation de la crème d'amande
- • Étaler et piquer la pâte
- • Disposition des poires
- • Cuisson à 180°C pendant 35 minutes
- • Application du glaçage à chaud
Safety Warnings
- • Manipuler le four chaud avec des gants de cuisine
- • Le glaçage à base de gelée d'abricot est très chaud ; éviter les éclaboussures
- • Utiliser un couteau bien aiguisé pour couper les poires afin d'éviter les glissements
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