Tarte Bourdaloue (Recipe)


  • Sweet paste
  1. 100g                              Butter
  2. 200g                              Flour
  3. 60g                                Sugar
  4. 1                                    Egg
  5. 2.5ml                            Vanilla extract
  • Frangipane
  1. 100g                              Butter
  2. 100g                              Sugar
  3. 2                                     Eggs
  4. 60g                                 Flour
  5. 60g                                 Ground almonds
  6. 1                                      Lemon zest
  7. 2                                     Poached pears
  8.                                        Apricot glaze
  9.                                        Toasted almond flakes


  • Sweet paste
  1. Cream butter and sugar
  2. Add the egg
  3. Add flour and vanilla
  4. Leave to rest for at least 30 min
  • Frangipane
  1. Cream butter and sugar
  2. Mix in the eggs a little at time
  3. Add the dry ingredients and lemon zest
  4. Mix until smooth
  • Bourdaloue tarte
  1. Blind bake the sweet paste into a shallow cake ring until firm
  2. Pipe in the frangipane and place the sliced poached pear quarters on the top
  3. Bake at 180 c until the frangipane is cooked through
  4. Finish with apricot glaze and toasted almonds

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