Tarte Bourdaloue


Today I offer you a great classic in terms of pear tart: Bourdaloue tart! It's a dessert that I love... in fact as soon as there is almond cream, I'm a fan and what's more, with the melting pears and the crispy pastry, I find that it's really delicious :) Hey, did you know it was called that because it was created on Rue Bourdaloue in Paris? 

For a quick version, you can use canned pears in syrup but personally, I like to make my own poached pears for my desserts. This allows you to flavor the syrup as you wish, here I simply made a vanilla syrup but you can also add a cinnamon stick or star anise; and then also to change the variety of pear depending on the desserts and the season! Here I used Angélys pears, a pretty little copper pear, fragrant and very juicy which turned out to be perfect for my tart.

On the dough side, I used chestnut flour instead of wheat flour to give a nice little taste that goes very well with the almonds and pears. Of course if you don't have any on hand, use white wheat flour, that will work great too ;)

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