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| TARTE BOURDALOUE |
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Tarte Bourdaloue (Pear and Almond Tart)
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| Popular French style pear tart called “Tarte Bourdaloue”. It is said that the tart was called after the street “Rue Bourdaloue” which, in turn, had been named for a seventeenth-century preacher, Louis Bourdaloue. Traditionally, either pate brisee, pate a foncer or pate a foncer sucree is used as the tart dough, and a combination of frangipane and pear compote is commonly used for the filling. However, different types of dough are now used by patissiers. Reflecting religious beliefs, the pears are sometimes arranged into a cross, however, you can arrange them as you like, such as in a radial pattern or a flower shape. |
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| ●Tart Shell |
Photo #1
Photo #2
Photo #3
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In a bowl, cream together butter, sugar and salt.
Stir in beaten egg, a little at a time, and blend well. (Photo #1）
Fold in flour and mix. Gather the dough and form into a rough ball shape. (Photo #2)
Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. Then roll out the dough to 5mm thick and press it into a tart pan. Remove the excess and let it rest in the refrigerator again. (Photo #3)
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| ●Filling |
Photo #1
Photo #2
Photo #3
Photo #4
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Place butter in a bowl. Mix in sugar, almond powder cream and beaten egg, in that order. (Photo #1)
Cut pears into 5mm slices. (Photo #2)
Fill the tart shell with the filling mixture 1/2 full, then arrange the pears into a cross as in the photo. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) for about 50 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. (Photo #4)
After cooling, brush the top with apricot jam.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tart pan |
398kcal |
180 minutes |
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| butter |
60g |
| sugar |
60g |
| salt |
1g |
| whole egg |
50g |
| cake flour |
130g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| butter |
50g |
| sugar |
40g |
| almond powder |
50g |
| whipping cream |
10g |
| whole egg |
50g |
| canned pears |
250g |
| apricot jam |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift almond powder.
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