The bourdaloue tart
A classic of French pastry.
Quantities are given to make a Ø24 cm diameter tart.
RECIPE INFO
Servings
6-8
Time to make
1h00
Cooking time
30 min.
LIST OF INGREDIENTS
Poached pear
| Ingredients | Quantity |
|---|---|
| Pears (Conférence) | x3 |
| Superfine sugar | 40 g |
| Water | 15 g |
| Vanilla (used bean) | x2 |
| Lemon juice | x1 |
Pâte sucrée
| Ingredients | Quantity |
|---|---|
| Butter | 150 g |
| Superfine sugar | 95 g |
| Vanilla powder | 1 pinch |
| Almond powder | 30 g |
| Fleur de sel | 1 g |
| Whole egg | 1 big (60 g) |
| All-purpose flour | 250 g |
Almond cream
| Ingredients | Quantity |
|---|---|
| Softened butter | 100 g |
| Almond powder | 100 g |
| Superfine sugar | 100 g |
| Whole egg | 80 g |
| Amber rum | 5 g |
| Vanilla extract | 1 g |
| Cornstarch | 10 g |
Else
| Ingredients | Quantity |
|---|---|
| Slivered almonds | QS |
| Neutral glaze (Or fruit jelly) | QS |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
Quantity of almond cream according to the size of the tart:
– Ø20cm : 200 g
– Ø22cm : 250 g
– Ø24cm : 300 g
Use “Conference” pears if possible. You can also use canned pears in syrup, but these may be smaller and less flavorful.
