Bourdaloue tart recipe
The keys to light backpacking II
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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.
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
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