Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 44

PEAR TART A LA BOURDALOUE

4 Portions

Ingredients for the tart dough

 150 g

Butter, soft Fine sea salt Icing sugar



1 g

 100 g



30 g

Almond powder Cake flour T45

 250 g



60 g

Whole eggs, room temp

Ingredients for the pear

 

4 Pc

Pears (conference, Williams, etc..)

1 L

Water Sugar

 400 g

 

1 Pc 1 Pc

Vanilla pod

Lemon zest and juice

Ingredients for the almond cream  100 g Caster sugar  100 g

Almond powder (brown)

 100 g

Butter pomade

  

2 Pc

Whole eggs Brown rum

45 ml 70 g

Sliced almonds

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