{"id":3097,"date":"2016-05-29T15:26:20","date_gmt":"2016-05-29T13:26:20","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2016\/05\/29\/tarte-bourdaloue\/"},"modified":"2021-07-30T18:40:25","modified_gmt":"2021-07-30T16:40:25","slug":"tarte-bourdaloue","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/tarte-bourdaloue\/","title":{"rendered":"Tarte Bourdaloue"},"content":{"rendered":"<p>Tarte bourdaloue\u2026.a french popular tart that gets the name from a street in Paris, rue Bourdaloue.<br \/>\nA crispy pastry shell, almond filling, similar to frangipane and poached pears.<br \/>\nI add almond flakes for an extra texture.<br \/>\nI decided as well to use Amaretto liqueur instead of Rhum\u2026..<br \/>\nBest to taste the day you prepare, warm or room temperature\u2026..<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-4256\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/05\/tarte-bourdaloue-1.jpg\" alt=\"tarte bourdaloue\" width=\"1000\" height=\"1000\"><\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-4258\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/05\/tarte-bourdaloue-2.jpg\" alt=\"tarte bourdaloue\" width=\"1000\" height=\"1000\"><\/p>\n\t<section id=\"mv-creation-239\" class=\"mv-create-card mv-create-card-239 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Tarte Bourdaloue<\/h2>\n\n<div class=\"mv-create-times mv-create-times-0\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">serves 6<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t<div id=\"mv-create-239\" class=\"mv-create-reviews\" data-mv-create-id=\"239\" data-mv-create-rating=\"\" data-mv-create-total-ratings=\"\" data-mv-rest-url=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"0 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-0\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\">No Ratings<\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/239\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/239\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>P\u00e2te sucr\u00e9e <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17586\">\n\t\t\t\t\t\t\t1 \u00be cup (230 g) pastry flour\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17587\">\n\t\t\t\t\t\t\t\u00bd cup (115 g) soft unsalted butter\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17588\">\n\t\t\t\t\t\t\t\u00bd cup (60 g) icing sugar \t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"17589\">\n\t\t\t\t\t\t\ta generous \u00bc cup (30 g) almond powder\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"17590\">\n\t\t\t\t\t\t\t1 small whole egg (1.5 oz - 45 g) lightly beaten\t\t\t\t\t\t \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"17591\">\n\t\t\t\t\t\t\tpinch of salt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Almond filling <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17592\">\n\t\t\t\t\t\t\t5 tbs (70 g) soft unsalted butter \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17593\">\n\t\t\t\t\t\t\t2 small whole eggs (2.5 oz - 70 g) \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17594\">\n\t\t\t\t\t\t\t4 tbs + 1 tsp (70 g) superfine granulated sugar \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"17595\">\n\t\t\t\t\t\t\t\u00be cup (70 g) almond powder  \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"17596\">\n\t\t\t\t\t\t\t2 tbs dark rhum or Amaretto liqueur \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"17597\">\n\t\t\t\t\t\t\tseeds from 1 vanilla pod\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"2\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>To ganish <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"17598\">\n\t\t\t\t\t\t\t1 tin of pear halves \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"17599\">\n\t\t\t\t\t\t\talmond flakes \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"17600\">\n\t\t\t\t\t\t\tneutral glaze to brush\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><p>P&acirc;te sucr&eacute;e<br>In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.<br>Gradually add beaten egg and when it is well combined, add flours and salt.<br>With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for a couple of hours.<br>Almond filling <br>In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.<br>Gradually add eggs and when they are well combined, add almond powder, vanilla, liqueur and mix to combine.<br>To line the pastry ring <br>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).<br>Lightly flour your surface and rolling pin<br>Roll the dough gently until you have an even 3mm thickness<br>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.<br>Using the knife, remove the over hanging pastry<br>Rest in the fridge for a minimum of 60 minutes. <br>Dressing and baking <br>Heat fan oven to 325 F - 170&deg;C.<br>Pour the almon filling in a pastry bag and spread it out evenly and smooth the top.<br>Drain the tinned pears in a colander then on kitchen paper.<br>Slice pears, and with a spatula, arrange the pears in the almond filling.<br>Sprinkle with almond flakes and bake for 35 minutes or until golden in color.<br>Let cool and brush with neutral glaze to serve.<br><\/p><\/ol>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p>I made one 7.5 inches tarte (18 cm.)  and 2 small tarts 4 inches (10 cm).<br \/>You can make one 9 inches (22 cm.)<br \/>Almond filling is flourless\u2026.only almond powder.<br \/>Recipe adapted from lapistacheraie.com<br \/>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<br \/>TO BUY SILPAT: http:\/\/www.matferbourgeatusa.com\/silpat-non-stick-mat-2<br \/><br \/><br \/><\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Cooking Me Softly<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"239\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-4260\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/05\/tarte-bourdaloue-3.jpg\" alt=\"tarte bourdaloue\" width=\"1000\" height=\"1000\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tarte bourdaloue\u2026.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\u2026.. Best to taste the day you prepare, warm [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1244,1760],"tags":[4239,4111,4240,4013,4022,4241,4170,4242,4243,2592,4244],"class_list":["post-3097","post","type-post","status-publish","format-standard","hentry","category-pastry","category-tarts","tag-almond-and-pears-tart-en","tag-crostata-en","tag-crostata-con-crema-alle-mandorle-e-pere-en","tag-dessert-2-en","tag-dolci-2-en","tag-french-pastry-en","tag-pasticceria-francese-en","tag-pear-halves-en","tag-pere-sciroppate-en","tag-tart-2","tag-tarte-bourdaloue-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tarte Bourdaloue &#8226; Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/tarte-bourdaloue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarte Bourdaloue &#8226; Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"Tarte bourdaloue\u2026.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\u2026.. 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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\u2026.. 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