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Bourdaloue tart recipe

The keys to light backpacking II
24 octobre 2019
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Bourdaloue tart

Delicious typical french tart. Invented in Paris in the street it was named after. Bourdaloue by a french baker in 1850. The base is a shortcrust hosting a marvellous almond cream with poached pears.
Prep Time 1 h 30 min
Cooking Time 40 min
Course Dessert
Cuisine French
Portions 6 people

Equipment

  • Tart ring 24cm

Ingredients
  

Shortcrust

  • 125 g flour
  • 62 g butter
  • 3 g salt
  • 10 g sugar (optional)
  • 2 g Vanilla extract
  • 40 g egg

Poached pears

  • 4 pears
  • 3 liters water
  • 300 g sugar
  • 1 stick cinnamon
  • 1 peel orange & lemon

Almond cream

  • 100 g Almond flour
  • 100 g butter
  • 100 g sugar
  • 50 g egg (1 egg)
  • 25 g flour
  • 2 g Vanilla extract (optional)
  • 20 g Rhum (optional)

Instructions
 

Shortcrust

  • Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs
  • Add the egg to the mixture. Mix with the scraper until the dough binds together. Form the dough into a ball.
  • Wrap the dough in plastic wrap and chill.

Poached pears

  • Peel the pears.
  • In a large saucepan, Add the pears, water, sugar and spices. Keep the liquid at a boil and simmer the pears until cooked through, 15 to 40 minutes, depending on the pears.
  • Remove from heat and take the pears out to cool.

Almond cream

  • Cream together the butter and sugar until light and creamy.
  • Add the eggs, almond extract, ground almonds, flour and then the rum.

Assembly and baking

  • Spread the dough and put it into your 24 cm tart ring
  • Spread over this mixture evenly over the tart base using a palette knife. When dry, cut the pears in halves, take out the pits and make horizontal slices it.
  • Using a (palette) knife, carefully transfer the pears evenly over the top. Chill the tart for 15 minutes.
  • Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
  • Bake in the oven for 30-35 or until golden. Remove from the oven and leave to cool for 10 minutes.
  • Remove from the tin and brush over with a jam or a syrup (50% sugar, 50%water).

Video

Notes

If you don’t have a rolling pin, use a glass bottle
Keyword almond cream, bourdaloue tart, poached pears
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