This is another supporting recipe for the TARTE AUX POIRES À LA BOURDALOUE...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1Tezou_mWxnefXEPfRkHgsPfW5wWLzaoXLQvV4VfH21cbyCQhoQF39jUAKmRyMO0CR2pMivdrTNZ92U0JvC427X4VQEn54XF8GRBuakheJ_cQqBDNMRTwCxEHzOG38cJQsyHHJA12XU/s400/100_8241.jpg)
...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...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjkz_bsSqC93ZhX9WQdT5DR3P8e17Wz5nZ49L-LLT0NxiCL8h5jqzF6lDX6wM9OHl3oGBUTAKsL-WzqptXY6vLzYgtB5Jv4A4kBQXufuv6S5WQrtA7NS-wywR6q9g9FUyRqMKKkkh7_w/s400/100_8242.jpg)
...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...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LWWl8fS-iTe4wbXzf8bP65PvGoehb3Nml2O0RW0l0SoeaHQH-Od1N1eU02bvT3I1lZjSefAGAcZwlaWOtnAYioFJ3HGvOFk-p1McOwPe8Z8ke13y-lTpowphOthkX4GN7mSSO7JaVsk/s400/100_8244.jpg)
...add your egg replacer...I used EnerG this time...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK-GI0eVE25URt1VoduKqdGIg29gU5cQ-lS97tRo5ZYYwpcFeNPLsL12YZ4A8EC8lB4Z7fDpU4JsvcjjLyz3_nuprEgcUf7cDmrhrlGbG4cZ05nfvKMCoN7Fyvn4MYsmYioT0UffkhG4/s400/100_8245.jpg)
...add some vanilla and mix well...it makes a sticky dough...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1sVC0cCpMySrcz5S0r0TSQ_STGrmJWA9VycsaQvvpaRFEBOp5L74cU3_IrgEKJ-QXkz5aUVdUMwjnW-hlIddnV9cxGOWorkhAJim5oeqhFrG3mEd9hWGbiV8zFyUbBHzFn62_csAZfU/s400/100_8246.jpg)
...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...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2ENUyuTNTzE6KvQV4nIAKyDW0DjTAZMFLf45fPlxOpQcJ_DXOyobaQX7l2qwAYz0qHZXQ77sBuh-6TJ6plGMliRTEjPx86Zr-Q-fzjxIZrjB2ud9LeV0raij-YwJiy6Kz8DpM6nTStU/s400/100_8248.jpg)
...peeled back the top layer...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZqkNeizeZBlplXNEU1PUbwLKVyr-EI9vOWq3z1KXQquZjgCICmJsoruOvKyITNiu-PCLAdmx3DsL21jBFMTdERx3ezZJKkWAIHkjr0aMnUYWPtMYx2G67pfH5p0q8joed7OBc9piBCs/s400/100_8249.jpg)
...pressed the dough into my pretty quiche dish...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXQhK3O0Q-NQi-_X_RQFif6sgmOjDMvmcgFcy73fPMpdaeNHaVSc57Pz1tBnRJEbKp5W0IaWyzZwgaM-XgxUbQ_2WXhQuY3MFlLkjQl7k9tBgryCg_W45cXJjOJ57mclGr6KOWjalWgM/s400/100_8250.jpg)
...and peeled back the bottom layer of waxed paper...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskeHnc_RQrZpmQ3ma3iGTJIaps7M7kA1YFlw1swoItb-C8zqd0nFRQg2_hmOSSO5_OSf1180FNngylU03OlSVrEEq4mSmRD70bjNk4rDXw71IRGVebWji8S_pSYtczbLzRPdYn20uf6k/s400/100_8254.jpg)
...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