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Ingredients
Réalisation de la pâte sucrée
- 65 g de sucre en poudre
- 100 g de beurre mou, en morceaux
- 20 g d'amandes en poudre
- 1 pincée de sel
- 35 g d'œuf
- 180 g de farine T55 de préférence
Réalisation de la crème d’amande
- 60 g de beurre mou
- 60 g de sucre en poudre
- 60 g d'amandes en poudre
- 60 g d'œuf
- 5 g de fécule de maïs
- 1 c. à café de rhum
Cuisson et finitions
- 450 g de poires au sirop, égouttées
- amandes effilées, pour la décoration
- Nutrition
- per 1 part
- Calories
- 2061 kJ / 494 kcal
- Protein
- 9 g
- Carbohydrates
- 56 g
- Fat
- 31 g
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