Paris, France
Tarte Bourdaloue
Poached pears fanned over almond cream in crisp pastry. A French bakery classic that looks harder than it is.
120 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original575kcalsame
9 gproteinsame
5 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Peel, halve and core the pears. Simmer in the water with 100 g sugar, lemon and vanilla until tender, then cool in the syrup.
- 2For the pastry, cream 100 g butter with 60 g sugar, beat in 1 egg, then mix in 200 g maida and the salt. Chill 30 minutes.
- 3Roll out, line a 23 cm tart tin and blind bake at 180 C for 15 minutes.
- 4Beat 100 g butter with 100 g sugar, then 2 eggs, 100 g ground almonds and 20 g maida.
- 5Spread the frangipane in the case. Drain the pears, slice each half crosswise and fan them on top like spokes.
- 6Bake at 180 C for 35 to 40 minutes, scattering flaked almonds over for the last 10.
- 7Brush the pears with warm apricot jam and cool.
Serve it like this
Serve slices at room temperature with a spoon of whipped cream or vanilla ice cream.
