La Tarte Bourdaloue

Can you say yum? It really doesn't get more classy French Pâtisserie than this! This tart was created by the french pâtissier Coquelin in the La Bourdaloue bakery. He bought it in 1909 and it is still in business to this day (one Rue Bourdaloue in Paris!) This tart is the epitome of fine pâtisserie, in my opinion, because it combines the delicate pastry crust with French frangipane. The result is pure delicious genius! You can opt to use pears in the recipe, as shown, or you can even go for apricots or peaches! The almond frangipane is very rich and the flavors meld together perfectly. My family baked this tart to celebrate the new year. Couldn't imagine a more delicious way to ring in 2014.

The Bourdaloue bakery in Paris, home of this delicious tart.

La Tarte Bourdaloue

Servings: 6-8 servings

Source: Adapted from La Tarte Bourdaloue De Clara from the French TV show Les Carnets De Julie which airs on France channel 3.

Ingredients:

Pâte sablée (pastry crust)

• 120 g softened butter (room temperature butter)
• 80 g powdered sugar
• 20 g almond powder
•  230 g flour
• 1 egg
•  2 pinches of salt

 For the frangipane:

Pastry Cream

• 15 cl of milk
•  5 cl of whipping cream
• 40 g caster sugar
• 15 g corn starch
• 2 egg yolks
•  1 stick of  vanilla or vanilla powder

Almond Cream

• 130 g softened butter (room temperature butter)
• 130 g powdered sugar
• 160 g  of almond powder
•  2 eggs
• 2 cap fulls of dark rum
• Few drops of almond extract

Poached Pears

• 4 pears
• 1 liter (quart) of water
• 250 g sugar
• 1 teaspoon cinnamon
• 4 pinches of clove powder
• 5 anise stars

Presentation

• 20 g of slivered almonds
• 2 table spoons powdered sugar
• 1 anise star, if you desire.

Step 1

Bring the water to a boil with the sugar and spices to poach the pears. While the water is being brought to a boil, peel the pears and cut them in half. Be careful to remove the seeds. Add them to the syrup and let them cook for 15 minutes. They will become soft and moist. Remove them from the water and let them become room temperature.

Step 2

Make the pâte sablée by mixing the flour, almond powder and sugar. Then add the soft butter, egg and salt. Mix until well combined and reserve it covered in the refrigerator. Chill until it is pliable and will be easy to roll out and flatten.

Step 3

Make the crème pâtissière (pastry cream) by boiling the milk, cream and vanilla. Mix in the egg yolks, sugar and corn starch. Keep stirring the mixture until it reaches a creamy consistency (like a pudding). Be sure to mix vigorously to avoid having any be burned at the bottom. Once you have reached the desired consistency, remove from heat and put it covered into the refrigerator.

Step 4

Prepare the almond cream by mixing the butter, sugar, almond powder then the eggs. Add in the rum and then the almond extract. Mix this new mixture into the chilled pastry cream.

Step 5

Pre-heat the oven to 360°F (180 °C)

Step 6

Spread the chilled dough between two sheets of parchment paper. Flatten it out with a rolling pin. Butter a pie or tart dish and add the pâte sablée. Pierce the dough everywhere with a fork.

Step 7 

Spread the almond frangipane mixture onto the pâte sablée and add the pears into a design that you prefer. (We made them in the shape of spokes on a wheel). 

Step 8

Bake the tart for 40 minutes. Be attentive, if you see the top browning too quickly cover it with aluminum foil so it will bake evenly.

Step 9

Toast the slivered almonds.

Step 10

You can choose to dust powdered sugar over the top before the pie is done cooking to have it caramelize. We opted to dust it with powdered sugar once it was cooled. Add the slivered almonds on top, and enjoy warm or chilled!

Tips

•  Poaching the pears is easy if they are ripe.