Tarte bourdaloue….a french popular tart that gets the name from a street in Paris, rue Bourdaloue.
A crispy pastry shell, almond filling, similar to frangipane and poached pears.
I add almond flakes for an extra texture.
I decided as well to use Amaretto liqueur instead of Rhum…..
Best to taste the day you prepare, warm or room temperature…..
Tarte Bourdaloue
Ingredients
Pâte sucrée
- 1 ¾ cup (230 g) pastry flour
- ½ cup (115 g) soft unsalted butter
- ½ cup (60 g) icing sugar
- a generous ¼ cup (30 g) almond powder
- 1 small whole egg (1.5 oz - 45 g) lightly beaten
- pinch of salt
Almond filling
- 5 tbs (70 g) soft unsalted butter
- 2 small whole eggs (2.5 oz - 70 g)
- 4 tbs + 1 tsp (70 g) superfine granulated sugar
- ¾ cup (70 g) almond powder
- 2 tbs dark rhum or Amaretto liqueur
- seeds from 1 vanilla pod
To ganish
- 1 tin of pear halves
- almond flakes
- neutral glaze to brush
Instructions
Pâte sucrée
In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
Gradually add beaten egg and when it is well combined, add flours and salt.
With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for a couple of hours.
Almond filling
In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
Gradually add eggs and when they are well combined, add almond powder, vanilla, liqueur and mix to combine.
To line the pastry ring
Brush the interior of your ring with butter (7.5 inches-19 cm.) and place on a baking tray with baking paper (I used microperforated round tart rings, microperforated tray and Silpat non-stick mat).
Lightly flour your surface and rolling pin
Roll the dough gently until you have an even 3mm thickness
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the over hanging pastry
Rest in the fridge for a minimum of 60 minutes.
Dressing and baking
Heat fan oven to 325 F - 170°C.
Pour the almon filling in a pastry bag and spread it out evenly and smooth the top.
Drain the tinned pears in a colander then on kitchen paper.
Slice pears, and with a spatula, arrange the pears in the almond filling.
Sprinkle with almond flakes and bake for 35 minutes or until golden in color.
Let cool and brush with neutral glaze to serve.
Notes
I made one 7.5 inches tarte (18 cm.) and 2 small tarts 4 inches (10 cm).
You can make one 9 inches (22 cm.)
Almond filling is flourless….only almond powder.
Recipe adapted from lapistacheraie.com
TO BUY PASTRY RINGS: http://www.pastrychefsboutique.com/pavoni/1795-pavoni-xf1720-microperforated-stainless-steel-round-tart-rings-height-3-4-diam-68-round-tart-ring.html
TO BUY SILPAT: http://www.matferbourgeatusa.com/silpat-non-stick-mat-2
0 Comments