Preparation | Cooking | Start to finish |
---|---|---|
25 min. | 40 min. | 1 hour 2 min. |
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 Poacheds 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. |