Poirat de Claire et Muriel - Les Carnets de Julie

THE RECIPE BELOW 👇 Claire and Muriel's Poirat Serves 8 Preparation time: 50 minutes Cooking time: 50 minutes Resting time: 1 hour Ingredients: 5 large curé pears or firm-fleshed pears Pepper 3 tbsp crème fraîche 2 tbsp cane sugar 1 egg yolk For the shortcrust pastry: 300 g flour 150 g butter 50 g sugar Salt Water Butter and flour a small, deep-sided baking pan and chill. Prepare the pastry: Pour the flour and sugar into a large bowl, add the butter, cut into small cubes, and salt. Mix thoroughly, gradually adding a little water to form a smooth ball of dough. Chill for at least 1 hour. Roll out the pastry to a thickness of 0.5 cm. Cut a disc larger than the mold. Place the pastry in the mold. Refrigerate. Preheat the oven to 180°C (350°F). Peel and thinly slice the pears. Cut them into thin slices, then arrange them in a star shape on the pastry base. Mix the cream and sugar and spread the mixture over the fruit. Season generously with pepper. Use the pastry scraps to make a "hat": place this disc on top of the pears and seal the edges. Brush the top of the cake with egg yolk lightly diluted with water. Bake for 45 to 50 minutes. Serve warm. Julie's Tip To decorate the poirat, Claire cuts a pear from the remaining pastry; it's up to you! Claire Pierrot Claire is a cultural heritage facilitator. With a master's degree in contemporary history, she devoted her thesis to George Sand. This native of Berry loves her region as much as the author and knows a recipe for poirat (pork stew) that has been passed down through the generations in her family. http://criham.labo.univ-poitiers.fr/c... Muriel Lacroix A woman of letters and radio, Muriel, along with her chef husband, created a restaurant and B&B in Anjou. Her meeting in 2011 with Christiane Sand, George Sand's last heir, led to the publication of her book, Les carnets de cuisine de George Sand. https://www.babelio.com/auteur/Muriel... https://www.chateau-de-la-moriniere.com