Bourdaloue Pear Pie

For the recipe Bourdaloue pear pie, you must first cook the dough. Grind the butter with flour, salt and powdered sugar into crumbs, add the yolk, mix and collect all the crumbs into a single lump. From the warmth of your hands, the butter will gradually melt, and the crumbs will stick together. Roll out the prepared dough and place in the prepared pan. Place the dough in the refrigerator for 30 minutes and then bake at 200°C (390°F) for 20 minutes.

While the dough for the pear pie is being prepared, you can work on the pears. Pears need to be washed, cut off the skin, cut in half lengthwise and with the help of a teaspoon cut out the core. Pour sugar into water, add spices and lemon juice, put on medium heat and bring to a boil. When the syrup boils, place the pears in it, reduce the heat and simmer for 10 minutes. When the pears are cooked, let them cool in the syrup, then take them out to dry and make cuts across.

Separately cook the filling for the pear pie. Almonds can be peeled, or you can use with a peel - as you like. If you do not like the strong taste of almonds, pour boiling water over it, let it stand for 10 minutes, and then peel it. Grind the prepared almonds in a mortar or in a food processor. Mix the butter with sugar into a homogeneous mass, without ceasing to beat, add nuts, flour, starch, and after the egg. Beat the cream until it is smooth and uniform.

Remove the finished dough from the oven, let it cool slightly, then pour over the almond cream, arrange the pears nicely and place in a preheated oven to 180°C (355°F). Bake Bourdaloue pie for 35-40 minutes until the filling darkens.