Pear Gâteau Breton - Makes 1 20 cm (8") gâteau or 6 individual 7 cm (3") gâteaux
Ingredients:
350 g (2 3/4 cups) Flour
250 g (1 1/4 cups) Sugar
250 g (1 1/8 cups) Butter
100 g (1/2 cup) Egg Yolks
4 g (1/2 tsp) Salt
8 g (1/2 tbl) Vanilla Ext
8 g (1/2 tbl) Brandy
For 1 Gâteau (divide by 6 for individuals):
1 Large Pear
Egg Wash
Instructions:
Grease and line a 20 cm (8") loose bottom cake tin.
Using a food processor (or your fingertips in a bowl) combine the flour, butter, sugar and salt and blitz (rub) until you get a breadcrumb consistency.
In a separate bowl whisk together the egg yolks, vanilla, and brandy.
Combine the breadcrumb-like mix with the whisked liquid ingredients. Mix with your hands, being careful not to over work. Ideally obtaining a "just combined" consistency to ensure the finished crumb remains short and you don't activate too much gluten through overwork.
Place in a food safe container, or wrap in plastic wrap and place in the refrigerator for 30 minutes.
Preheat the oven to 160° C (350° F).
Remove from the refrigerator and divide into 2 equal portions. Roll out the first portion of dough and press into the prepared cake tin. Peel (or not) and core the Pears and slice them up. Arrange the slices on top of the first portion pressing down gently, while leaving a small border. Next roll out the second portion and press it on top of the pears.
Brush with beaten egg, then use a fork to create a criss-cross pattern over the top of the dough.
Bake for 40 minutes or until golden brown.
Allow to cool, and thank the French for buttery good times!