This is another supporting recipe for the TARTE AUX POIRES À LA BOURDALOUE...
...start by adding 7 tablespoons of chilled fat to the flour and sugar - Julia says to use 5 Tablespoons of butter and 2 of shortening - but I used all Earth Balance...
...Julia says to rub the fat and dry ingredients together quickly with your fingers...not sure why we can't use a pastry fork...but oh well...
...add your egg replacer...I used EnerG this time...
...add some vanilla and mix well...it makes a sticky dough...
...so Julia suggests that you press the chilled dough into a flan ring - but I don't have one so I rolled mine out between two sheets of waxed paper...
...peeled back the top layer...
...pressed the dough into my pretty quiche dish...
...and peeled back the bottom layer of waxed paper...
...baked until golden brown...
...this is really like a great big sugar cookie...
Substitutions:
Earth Balance for the Butter
EnerG Egg Replacer for the egg
Recipe here: Mastering the Art of French Cooking
pp. 633-634
How amazing! How do you make your flax eggs, particularly, how is it that they've come out clear??
ReplyDeleteHi Marrisa,
ReplyDeleteI posted links in the article - but here's a link to a good explanation - I used whole flax seeds and strained them to get the clear goo!
~Affectioknit-ly,
Teresa
http://theveganversion.blogspot.com/2010/08/clafouti-aux-mures.html
ReplyDelete