Le gâteau aux poires des Bouvreuils

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Le gâteau aux poires des Bouvreuils. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Le gâteau aux poires des Bouvreuils, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Le gâteau aux poires des Bouvreuils delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Le gâteau aux poires des Bouvreuils is 6 à 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Le gâteau aux poires des Bouvreuils estimated approx 2 heures de préparation.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Le gâteau aux poires des Bouvreuils using 11 ingredients and 5 steps. Here is how you cook that.

Recette ancestrale
#legoutdessouvenirs

Ingredients and spices that need to be Get to make Le gâteau aux poires des Bouvreuils:

1. 500 grammes de farine
2. 1 sachet levure de boulanger
3. 100 grammes de margarine de tournesol
4. 1/4 de litre de lait
5. 100 grammes de sucre
6. 2 œufs
7. 3 pincées sel
8. Raisins secs
9. Noix
10. Cannelle
11. Et puis des poires, quoi (6)

Instructions to make to make Le gâteau aux poires des Bouvreuils

1. Il fallait des doigts fins (non boudinés, mais j’suis pas gros merde 🎅) pour réussir cette recette, donc voilà, Christine a levé la pâte.
   Un peu avant de commencer ou bien même la veille, faire tremper la quantité voulue de raisins secs dans du rhum, là aussi dans la quantité voulue, au moins à hauteur disons.
2. Dans une casserole, faire tiédir le lait avec la margarine.
   Dans un saladier, frictionner les œufs entiers avec le sucre, puis ajouter la farine, le sel, la levure.
   Ajouter ensuite progressivement le lait et la margarine sans cesser de malaxer.
3. Faire lever la pâte au four ou sur un bon vieux radiateur en recouvrant le saladier d’un torchon humide, ça peut prendre de très longues minutes…
   Alors, pendant ce temps, on peut (très) tranquillement éplucher les poires et les couper en deux (ou en trois ou en quatre, c’est comme on veut).
4. Quand la pâte est levée, prendre la moitié, ça colle, se frotter les mains avec de la farine, étaler et placer sur le fond du moule à tarte.
   Installer confortablement les poires, les noix, les raisins et la cannelle.
   Recouvrir avec l’autre moitié de pâte, soigner les jointures pour éviter que ça coule. Et piquer la pâte à l’aide d’une fourchette...
5. Faire cuire 30 minutes au four à 170 degrés. Coupez, servez, rompez. C’est tip-top prima 100% super comme on dit chez nous.

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