Tarte Bourdaloue (French Pear Tarte)

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Tarte Bourdaloue  (French Pear Tarte)

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Ingredients

Sweet paste:
50g Butter
45g icing sugar
25g Eggs
1g Salt
100g Flour
15g almond
Almond cream:
150g Butter
150g almond powder
150g Sugar
75g Eggs
Syrup Pochage:
1000g Water
150g Sugar
1 vanilla pod
1 lemon zest

  • Medium

Ingredients

  • Sweet paste:

  • Almond cream:

  • Syrup Pochage:

Directions

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How to Make the Dough:

  1. Work the butter until it is soft, add the icing sugar and mix well. Add salt, flour, and almond powder.
  2. Finish by adding the eggs. Keep in a cool place.

 How to Make the Almond Cream:

  1. Mix the butter until it is soft, add the sugar and then the almond powder.
  2. Finish with the eggs. Incorporate into the tart.

 How to Make the Poaching:

  1. Heat everything to boiling to obtain the syrup.
  2. Then poach the pears for about ten minutes.
  3. Add the pear slices to the tart.
  4. Cook at 150°C for 10-15 minutes.

 How to do the Decoration:

  1. Sprinkle with almond pieces.
Pear Bourdaloue Tart
Pear Bourdaloue Tart                                                                                                    Photo credit: chefscook.leroux

 

Anne Sophie

Anne-Sophie Pic is a famous French Chef known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World’s 50 Best Restaurants in 2011.

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