Tarte Bourdaloue

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 250 g Sweetcrust pastry (pâte sablée)
• 2 4 Poached pears
• 3 250 g Almond cream or frangipane
• 4 30 g apricot glaze (optional)
• Total weight: 500 grams

Times:

Preparation	Cooking	Start to finish
22 min.	40 min.	1 hour 2 min.

Step by step recipe

• 1: Stand an 8-inch (20 cm) square metal dessert "ring" on a sheet of baking parchment laid on a baking sheet.
  Roll out 250 g Sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.
• 2: Cut 4 Poached pears into large cubes.
• 3: Preheat the oven to 390°F (200°C).
  Take the tart case out of the fridge and trim off any spare pastry around the edge (you can use this to make small tarts).
• 4: Put a layer of 250 g Almond cream or frangipane in the tart case (it's no secret that the easiest way to do this is with a forcing bag.
• 5: If you have kept some pear stalks, arrange these around the tart.
• 6: Then add the diced pears.
  Press them down gently and make the top even.
• 7: Bake for about 40 minutes.
• 8: Slip off the metal square after the tart has cooled. You can then glaze the top using a brush.
• 9: Your Tarte Bourdaloue is ready.

Remarks

Variations on the "Bourdaloue" theme can be made not only with different fruit, of course, but also with another sort of pastry for the case. It will still be just as good.

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