TasteToronto | Tarte Bourdaloue

Tarte Bourdaloue

Moderate

Tarte Bourdaloue

Tarte Bourdaloue

Method

Tart Dough 6 Steps

  • Step 1

    Lightly grease a tart pan with a removable bottom and set aside.

  • Step 2

    In the bowl of a food processor, combine the all-purpose flour, white sugar, kosher salt and lemon zest. Pulse until well mixed, then add the cold cubed unsalted butter and pulse. Add in the egg yolk and vanilla extract and pulse continuously until the dough just starts to clump together (it might appear very dry at first, but if you continue to pulse and process, it will come together).

  • Step 3

    Transfer dough to a counter top and knead until everything comes together. Roll out until 1/4-inch thick, then press into greased tart pan -- if it cracks just patch it up. Chill in the fridge for minimum 1 hour.

  • Step 4

    Preheat oven to 375°F. Once tart shell has rested in the fridge, pull to room temperature and cover loosely with a piece of aluminium foil. Fill with dried beans, or any weight substitution, and blind bake for 15 minutes. Remove the foil and weights and cook for an additional 10 minutes.

  • Step 5

    The tart shell should be lightly golden and cooked through, then set it aside to cool completely before adding in the filling.

  • Step 6

    Note: If preparing the dough ahead of time, shape it into a disk and wrap with plastic wrap. This step can be made up to 2 days ahead.

Poached Pears 4 Steps

  • Step 1

    While the tart dough is chilling, poach the pears. Combine the water with the white sugar in a medium pot, and place over medium heat until the sugar completely dissolves. Add in the cinnamon stickclovesvanilla extract and lemon peel.

  • Step 2

    Peel the pears, then remove the stems from both the top and bottom. Using a corer, or a small pairing knife, remove the core from the centre of the pear.

  • Step 3

    Add the pears to the poaching liquid and simmer on medium heat for about 12-15 minutes, rotating to ensure even cooking. Check the doneness of the pears after 10 minutes; they should be easy enough to pierce with a pairing knife, but not over cooked.

  • Step 4

    Cool the pears to room temperature in the poaching liquid, then remove, and pat dry. Cut in half, then slice the pears crosswise into thin pieces - fanning out as you cut, and set aside.

Frangipane Filling 3 Steps

  • Step 1

    In a bowl, combine together the unsalted butter and white sugar until creamy.

  • Step 2

    Alternatively, then add in the almond flour and whole eggs, one at a time, until all ingredients are incorporated evenly. Add in the all purpose flour and mix just to combine. Then add in the vanilla extract, lemon zest, and rum (if using).

  • Step 3

    Set aside till assembly.

Assembly 5 Steps

  • Step 1

    Place the tart pan on a baking sheet. Fill the pre-baked tart shell with the frangipane filling and spread into one even layer.

  • Step 2

    Add the sliced poached pears, arranging them top to tail, alternating in each direction until the entire tart is covered.

  • Step 3

    Bake at 375°F for 40-50 minutes until the frangipane has risen around the pears, and the entire top is a deep golden brown.

  • Step 4

    Top with a light dusting of icing sugar and serve either hot, or at room temperature.

  • Step 5

    Note: Leftovers can be kept at room temperature for up to 2 days, or in the fridge for 4 days - be sure to reheat before enjoying.

Tags:

Toronto Recipes

Tart Recipe

Pear and Almond

Pear Tart

Tarte Amandine

Tarte Bourdaloue

Moderate

Tarte Bourdaloue

Samantha Medeiros
written by

Samantha Medeiros

Tarte Bourdaloue

Yields:

Serves 6

Prep Time:

1 hours 0 mins

Inactive Time:

1 hours 0 mins

Cook Time:

1 hours 30 mins

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Rate This Recipe

French

Sweets

Ingredients

Tart Dough

  • 240 grams all-purpose flour

  • 70 grams white sugar

  • 2 grams kosher salt

  • 1 teaspoon lemon, zest only (1/2 piece lemon)

  • 155 grams unsalted butter, cold, cubed

  • 1 egg, yolk only

  • 1 teaspoon vanilla extract

Poached Pears

  • 3 pears, Anjou or Bartlette

  • 1 cup white sugar

  • 4 cups water

  • 1/2 teaspoon cloves, whole

  • 2 strips lemon, peel only

  • 1 cinnamon stick

  • 1 teaspoon vanilla extract

Frangipane Filling

  • 115 grams unsalted butter, softened

  • 115 grams white sugar

  • 115 grams almond flour

  • 3 eggs, room temperature

  • 15 grams all-purpose flour

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon lemon, zest only (1/4 piece)

  • 1 tablespoon rum (optional)

Garnish

  • 1 tablespoon icing sugar (optional)

Send list of ingredients to myself

Method

Tart Dough 6 Steps

  • Step 1

    Lightly grease a tart pan with a removable bottom and set aside.

  • Step 2

    In the bowl of a food processor, combine the all-purpose flour, white sugar, kosher salt and lemon zest. Pulse until well mixed, then add the cold cubed unsalted butter and pulse. Add in the egg yolk and vanilla extract and pulse continuously until the dough just starts to clump together (it might appear very dry at first, but if you continue to pulse and process, it will come together).

  • Step 3

    Transfer dough to a counter top and knead until everything comes together. Roll out until 1/4-inch thick, then press into greased tart pan -- if it cracks just patch it up. Chill in the fridge for minimum 1 hour.

  • Step 4

    Preheat oven to 375°F. Once tart shell has rested in the fridge, pull to room temperature and cover loosely with a piece of aluminium foil. Fill with dried beans, or any weight substitution, and blind bake for 15 minutes. Remove the foil and weights and cook for an additional 10 minutes.

  • Step 5

    The tart shell should be lightly golden and cooked through, then set it aside to cool completely before adding in the filling.

  • Step 6

    Note: If preparing the dough ahead of time, shape it into a disk and wrap with plastic wrap. This step can be made up to 2 days ahead.

Poached Pears 4 Steps

  • Step 1

    While the tart dough is chilling, poach the pears. Combine the water with the white sugar in a medium pot, and place over medium heat until the sugar completely dissolves. Add in the cinnamon stickclovesvanilla extract and lemon peel.

  • Step 2

    Peel the pears, then remove the stems from both the top and bottom. Using a corer, or a small pairing knife, remove the core from the centre of the pear.

  • Step 3

    Add the pears to the poaching liquid and simmer on medium heat for about 12-15 minutes, rotating to ensure even cooking. Check the doneness of the pears after 10 minutes; they should be easy enough to pierce with a pairing knife, but not over cooked.

  • Step 4

    Cool the pears to room temperature in the poaching liquid, then remove, and pat dry. Cut in half, then slice the pears crosswise into thin pieces - fanning out as you cut, and set aside.

Frangipane Filling 3 Steps

  • Step 1

    In a bowl, combine together the unsalted butter and white sugar until creamy.

  • Step 2

    Alternatively, then add in the almond flour and whole eggs, one at a time, until all ingredients are incorporated evenly. Add in the all purpose flour and mix just to combine. Then add in the vanilla extract, lemon zest, and rum (if using).

  • Step 3

    Set aside till assembly.

Assembly 5 Steps

  • Step 1

    Place the tart pan on a baking sheet. Fill the pre-baked tart shell with the frangipane filling and spread into one even layer.

  • Step 2

    Add the sliced poached pears, arranging them top to tail, alternating in each direction until the entire tart is covered.

  • Step 3

    Bake at 375°F for 40-50 minutes until the frangipane has risen around the pears, and the entire top is a deep golden brown.

  • Step 4

    Top with a light dusting of icing sugar and serve either hot, or at room temperature.

  • Step 5

    Note: Leftovers can be kept at room temperature for up to 2 days, or in the fridge for 4 days - be sure to reheat before enjoying.

Tags:

Toronto Recipes

Tart Recipe

Pear and Almond

Pear Tart

Tarte Amandine

Tarte Bourdaloue