A history of indulgence
A taste of childhood, authentic flavors, modern expertise
The story of Bonne Maman begins in Biars-sur-Cère, a village nestled between the Cère and Dordogne rivers, in the heart of a fertile region celebrated for its abundant orchards and fruit trees.
There, Jean Gervoson crafted his first jams using luscious fruit and pure sugar, just as at home. This is how genuine expertise emerged and was refined over the years.
For his jams, Jean Gervoson selected the name "Bonne Maman," the affectionate nickname given to grandmothers in the family. A name evoking warmth and tenderness, ideal for these jams, as generous as if lovingly prepared by a mother for her children.
This name was handwritten by Suzanne, Jean's wife, on the first jars, each already crowned with gingham lids.
Since that day, Bonne Maman has been a comforting presence, whether it's during breakfast, family snacks, or as the perfect finish to a dessert.
Each moment is an invitation to savor, to dip your spoon, to share laughter and memories—making every day a little sweeter.
Over time, the Bonne Maman product range has expanded: biscuits and pastries, compotes, yogurts, spreads, desserts...
With the same philosophy: simple recipes with quality ingredients, prepared with care, to please those we love.
![Strawberry Tart with Strawberry Preserves
Create your own strawberry tart - a delicious way to show how much you love and care 🍓
🌟 Ingredients (Serves 6):
For the Almond Shortcrust Pastry:
90g icing sugar, 200g flour, 60g ground almonds, 1 egg, 110g very cold butter, 1 pinch of salt
For the Almond Cream:
50g softened butter, 120g sugar, 1 egg, 120g ground almonds, 8cl single cream
For the Topping:
9 tsp Bonne Maman Strawberry Preserves, 250g strawberries
🌟 Instructions:
1. [Pastry] Mix dry ingredients, rub in diced butter until breadcrumb-like, then add egg and knead into dough. Chill for at least an hour.
2. [Almond Cream] Beat softened butter with sugar, add egg, almonds and cream, then chill in a piping bag until use.
3. [Preheat Oven] Roll out dough to line a 22-cm tart tin, chill 30 minutes, then bake at 170°C for 10 minutes.
4. [Fill & Bake] Pipe almond cream into crust, bake for another 20 minutes and let cool completely.
5. [Glaze & Serve] Spread half the Bonne Maman Starwberry Preserves, arrange strawberry slices and glaze with the remaining jam thinned with water. Chill before serving.
Bake with heart, say with love!
親手製作草莓果醬撻，讓每一口都傳達愛 🍓
🌟 酥皮材料（6人份）：
糖粉 90g、低筋麵粉200g、杏仁粉 60g、蛋1顆、冰凍牛油 110g 、鹽少許
🌟 杏仁醬材料：
牛油 50g、砂糖 120g、蛋 1顆、杏仁粉 120g 、奶油 8ml
🌟 裝飾材料：
Bonne Maman 草莓果醬 9茶匙、草莓 250g
🌟 做法：
1. 【酥皮】 篩勻乾料，加入牛油搓粒，加入蛋揉成麵團後放入雪櫃冰足一小時。
2. 【杏仁奶油】將牛油和砂糖攪拌，加入蛋、杏仁粉和奶油，製作成順滑的杏仁醬，放入雪櫃待用。
3. 【預熱焗烤】將麵團擀平，鋪入直徑 22cm 的撻模，放入冰箱 30分鐘，以 170°C 焗烤 10 分鐘。
4. 【填充再焗】將杏仁醬擠入塔底，再焗烤 20分鐘，冷卻。
5. 【抹醬裝飾】塗上部分 Bonne Maman 草莓果醬，擺上切片草莓，最後刷上調稀的果醬，冷藏即成。
用心烘焙，傳遞最真誠的愛！
#BonneMaman #StrawberryPreserves #StrawberryTart #DeliciousMoment #Deliciousness #MyWayOfSayingILoveYou](https://scontent-sea1-1.cdninstagram.com/v/t39.30808-6/500130662_702557362730016_8370833165435486429_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=101&ccb=1-7&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiRkVFRC5iZXN0X2ltYWdlX3VybGdlbi5DMyJ9&_nc_ohc=YBqa_mu9UzEQ7kNvwGJGCiX&_nc_oc=AdmyeUyt-gd8yz0bL0Y6jxIj1JYAya1ioY-8oPy40NQ_OmzYOo1gGsY0d-BuAFzUQFQ&_nc_zt=23&_nc_ht=scontent-sea1-1.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=QkbRQR1l97EK0kyXtZO33A&oh=00_Afdu8zRKKIbzObXnymH8SlWYWOFWmfPNqHB6485dKfGIjQ&oe=690055F9)
