Tart Boudaloue

Tart Bourdaloue

From an idea by Anne Moindroit, a light and rather refined pear and almond tart, a combination of this: https://www.chefspencil.com/recipe/pear-bourdaloue-tart  and this: https://www.meilleurduchef.com/en/recipe/french-pear-tart-bourdaloue

Note: the pastry is best mixed the night before and refrigerated; even then it is very soft and requires some considerable care to roll and assemble.
Note: benefits from having a food processor or mixer.
Note: best served fresh, while the pastry is crisp.

Ingredients

For the pastry case:

For the poached pears:

For the almond cream:

Method

  1. Mix the butter, sugar and ground almonds for the pastry in a food processor.
  2. Add the egg yolks and continue mixing to achieve a smooth paste.
  3. Mix the flour and baking powder together in a bowl.
  4. Add this to the pastry mixture and mix until combined.
  5. Wrap the pastry in cling film and refrigerate overnight.
  6. Pre-heat your oven to 190 C.
  7. Put a spot of olive oil into your flan dish and use a piece of paper towel to spread it over the base and the inner sides.
  8. Sprinkle a small amount of flour onto the oiled surface and then lift the flan dish sideways and hit/rotate it to spread the flour around both the base and the sides as best you can; all of this stops the pastry sticking.
  9. Flour a surface really well and roll the pastry out on it to a size where it will cover the flan dish base and sides; you may need to use a flat spatula/knife to lift the pastry from the surface and distribute more flour underneath it to stop it sticking.
  10. Carefully roll the pastry onto your rolling pin and then off it onto the flan dish; if the pastry breaks use offcuts to repair the damage.
  11. Trim the edges of the pastry away.
  12. Bake the pastry on its own for 15 minutes, until just beginning to brown (no baking beads are required); remove from the oven and allow to cool.
  13. Poach the pear slices in the poaching mixture for 10 minutes.
  14. Remove the pear slices from the poaching mixture and slice each into three length-ways.
  15. Make the almond cream by zizzing the ingredients in a food mixer/processor.
  16. Spread the almond cream evenly over the pastry base.
  17. Embed the pear slices in the almond cream, radially, in a pleasing pattern.
  18. Bake for 20 to 25 minutes; you want the almond mixture to begin to brown without burning the pastry.


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