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Recipe · Bigorre
Tourte des Pyrénées
Pyrenees tourte cake
⏱ 75 minServes 8Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)pastry flour (French T45)
180 g (6 oz)superfine sugar
180 g (6 oz)unsalted butter
4whole eggs
1 packetbaking powder
1unwaxed lemon
3 tbsprum- 30 g (1 oz)powdered sugar
1 pinchfleur de sel (flaky sea salt)
- 200 g (7 oz) pastry flour (French T45)
- 180 g (6 oz) superfine sugar
- 180 g (6 oz) unsalted butter
- 4 whole eggs
- 1 packet baking powder
- 1 unwaxed lemon
- 3 tbsp rum
- 30 g (1 oz) powdered sugar
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 170 °C (340 °F) on convection and butter the charlotte mold generously.
- Beat the softened butter with the granulated sugar until creamy, then beat in the eggs one at a time.
- Add the finely grated lemon zest, rum and pinch of fleur de sel and mix until smooth.
- Add the flour sifted with the baking powder and whisk gently until smooth, thick and lump-free.
- Pour into the buttered mold, smooth the top and bake 50 min until golden and risen.
- Test with a knife, which should come out clean, then let cool slightly before unmolding and dusting with powdered sugar.
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