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{{#seo:
|title=Tarte Bourdaloue recipe
|titlemode=replace
|keywords=#pears #pastry #egg #flour #butter #castersugar #apricot #almondextract #unsaltedbutter #almond #tartebourdaloue
|hashtagrev=032020
|description=This is a French pear and almond tart which was first created by a pastry chef of the Rue Bourdaloue in Paris
}}

This is a [[French]] [[Pear|pear]] and [[Almond|almond]] tart which was first created by a [[Pastry|pastry]] chef of the Rue Bourdaloue in Paris
{{recipesummary
|DatePublished=28th November 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 hour 30 minutes
|PrepTime = 30 minutes
|CookTime = 1 hour
|TotalCalories = 3472
|PortionCalories = 578
|Image = [[Image:Tarte Bourdaloue recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Love the almond cream''

4.8/5 

Not tried that before - Yummy 😍

 [[User:Chef|Jerry, aka Chef]])
</tr></td>
</table>

{{RecipeIngredients
|'''For the [[Pastry]]'''
| 200g [[Plain flour|plain flour]]
| 100g [[Unsalted butter|unsalted butter]]
| 50g [[Caster Sugar|caster sugar]]
| 1 [[Egg|egg]]
|'''For the Stock Syrup'''
| 500ml water
| 150g [[Caster Sugar|caster sugar]]
| The [[Juice|juice]] of 1 [[Lemon|lemon]]
| 2 [[Pears|pears]], peeled and cored, but left whole
|'''For the Almond Cream'''
| 100g [[Unsalted butter|unsalted butter]]
| 100g [[Caster Sugar|caster sugar]]
| 100g [[Ground almonds|ground almonds]]
| 1 [[Egg|egg]], beaten
| 10g [[Flour|flour]]
| 1tsp [[Almond extract|almond extract]]
|'''To finish'''
| 50g Hot [[Apricot|apricot]] [[Jam|jam]] (sieved)
}}

===Method===
{{RecipeMethod
|'''For the [[Pastry]]'''
| Rub the [[Butter|butter]] into the [[Flour|flour]] to form breadcrumbs.
| Mix the [[Egg|egg]] and [[Sugar|sugar]] together in a separate bowl and add to the [[Flour|flour]] and [[Butter|butter]].
| Mix to form a [[Dough|dough]], wrap in [[Foil|foil]] or [[Cling Film|cling film]], then [[Refrigerate|refrigerate]].
|'''For the stock Syrup'''
| Bring the [[Sugar|sugar]] and water to the [[Boil|boil]] in a [[Saucepan|saucepan]].
| Add the [[Lemon juice|lemon juice]] and place the [[Pears|pears]] into the [[Stock|stock]], cover with [[Greaseproof paper|greaseproof paper]] (make a [[Cartouche|cartouche]]) and [[Simmer|simmer]] until tender.
| Cool the [[Pears|pears]], cut in half (from top to bottom) and fan them with a knife. You can cut them in half again to make 8 pieces (which is what I did), but I found it easier to put 6 fans on the tart and just eat the 2 that were left over. 8 pieces can be rather fiddly!
|'''For the Almond Cream'''
| [[Cream]] the [[Butter|butter]] and [[Sugar|sugar]] together until pale and fluffy.
| Gradually add the [[Egg|egg]], the mix in the [[Flour|flour]], [[Ground almonds|ground almonds]] and [[Almond extract|almond extract]].
|'''To assemble'''
| Roll out the [[Pastry|pastry]] and line a greased flan tin with it [use a 20cm (8in) or 23cm (9in) tin] depends on the length of your [[Pears|pears]], as they need to fit from the edge of the pastry case to the centre of the tart.
| Carefully spread the [[Almond|almond]] [[Cream|cream]] into the [[Pastry|pastry]] case, and then place [[Pears|pears]] on top and lightly press them down.
| [[Bake]] at 180C / Gas 4 until golden [[Brown|brown]].
| Allow to cool slightly, and then glaze with hot [[Apricot|apricot]] [[Jam|jam]].
}}
===Serving suggestions===
Serve hot with [[Crème Anglaise]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Sweets and desserts]]
[[Category:Vegetarian recipes]]
[[Category:Fruit recipes]]
[[Category:Pies tarts and flans]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/pears|#pears]] [[Special:Search/pastry|#pastry]] [[Special:Search/egg|#egg]] [[Special:Search/flour|#flour]] [[Special:Search/butter|#butter]] [[Special:Search/castersugar|#castersugar]] [[Special:Search/apricot|#apricot]] [[Special:Search/almondextract|#almondextract]] [[Special:Search/unsaltedbutter|#unsaltedbutter]] [[Special:Search/almond|#almond]] [[Special:Search/tartebourdaloue|#tartebourdaloue]]
</code>

Tarte Bourdaloue - Revision history

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