Tarte Bourdaloue
This is a French pear and almond tart which was first created by a pastry chef of the Rue Bourdaloue in Paris
| Tarte Bourdaloue | |
|---|---|
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| Servings: | Serves 6 |
| Calories per serving: | 578 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 28th November 2016 |
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Best recipe reviewLove the almond cream 4.8/5 Not tried that before - Yummy 😍 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the Pastry
- 200g plain flour
- 100g unsalted butter
- 50g caster sugar
- 1 egg
- For the Stock Syrup
- 500ml water
- 150g caster sugar
- The juice of 1 lemon
- 2 pears, peeled and cored, but left whole
- For the Almond Cream
- 100g unsalted butter
- 100g caster sugar
- 100g ground almonds
- 1 egg, beaten
- 10g flour
- 1tsp almond extract
- To finish
- 50g Hot apricot jam (sieved)
Method
- For the Pastry
- Rub the butter into the flour to form breadcrumbs.
- Mix the egg and sugar together in a separate bowl and add to the flour and butter.
- Mix to form a dough, wrap in foil or cling film, then refrigerate.
- For the stock Syrup
- Bring the sugar and water to the boil in a saucepan.
- Add the lemon juice and place the pears into the stock, cover with greaseproof paper (make a cartouche) and simmer until tender.
- Cool the pears, cut in half (from top to bottom) and fan them with a knife. You can cut them in half again to make 8 pieces (which is what I did), but I found it easier to put 6 fans on the tart and just eat the 2 that were left over. 8 pieces can be rather fiddly!
- For the Almond Cream
- Cream the butter and sugar together until pale and fluffy.
- Gradually add the egg, the mix in the flour, ground almonds and almond extract.
- To assemble
- Roll out the pastry and line a greased flan tin with it [use a 20cm (8in) or 23cm (9in) tin] depends on the length of your pears, as they need to fit from the edge of the pastry case to the centre of the tart.
- Carefully spread the almond cream into the pastry case, and then place pears on top and lightly press them down.
- Bake at 180C / Gas 4 until golden brown.
- Allow to cool slightly, and then glaze with hot apricot jam.
Serving suggestions
Serve hot with Crème Anglaise
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