La Tarte de Madame Odile

La Tarte de Madame Odile, or a tart with pear and frangipane, is definitely one of my favourites so it deserves a place of honour in the Birthday Cake November series.

‘La Tarte de Madame Odile’

Frangipane:

  • 100 gr ( a bit less than 1/2 a cup) of butter, melted
  • 100 gr (1/2 a cup) of sugar
  • 100 gr (1/2 a cup) of almond powder
  • 1 T flour, sifted
  • 1 egg
  • a jif of amaretto
Melt the butter, add the sugar and the almond powder and mix it all together. Add the flour, the egg and the amaretto and whisk everything together to get a smooth mixture.
Pears:
Peel and core one or two pears, slice them in tiny slices. Bring 10o ml of water to a boil, add 100 gr of sugar and let it boil until you get a syrup – like consistency. Poach the pears in the sugar syrup for about 2 minutes.
Keep the rest of the sugar syrup to glaze your tart when it comes out of the oven.
Dough:
I used a roll of puff paste I bought in the store, off course you can also make it yourself.

Preheat oven to 180°C (360 F).

Place the puff pastry in a cake tin, make sure you poke some little holes in the dough with a fork, otherwise you might get air bubbles underneath the dough.
Pour the frangipane mixture on top of the dough and place the poach pears in this mixture, press them in.
Bake on 180°C for about 20 minutes.
When the tart comes out, brush some of the sugar syrup on top of it.
I’d highly recommend eating it while it’s still hot (the frangipane is all gooey then), but it’s sublime as well when it’s cooled a bit.
Love, M.
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6 responses to “La Tarte de Madame Odile

  1. Super scrumptious! I love the photo of the sunlight streaming through the frangipane … looks totally moreish.

  2. Maxime, will you open a bakery after university and grad school because this is fabulous! There must be kitty in the corner and a place for English bulldogs by the door and you must make all this for us to eat.

    • That would be so great, a bakery with fresh cakes and bakes and cans of coffee and lots of kittens and bulldogs, I shall have to consider this as a new career path 😉

  3. Pingback: Snapshots: Cakes and Bakes | Mixxedtape

  4. Pingback: Birthday Cake November: Recap | Mixxedtape

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