This classic Pear Frangipane Tart, called Tarte Bourdaloue in French, makes a delicious Autumn and Winter dessert that is full of flavours and texture. The Sweet Shortcrust Pastry is filled with an Almond Cream and topped with Poached Pears.
Read the full recipe here: [ Ссылка ]
Ingredients:
Pâte Sucrée (Sweet Shortcrust Pastry)
- 100 gr Unsalted Butter
- 50 gr Icing Sugar
- 1 Egg
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Poached Pears
- 3 Pears - firm
- 1,5 litre Water
- 50 gr Caster Sugar
- 20 ml Lemon Juice
- 1 1/2 teaspoon Vanilla Paste
Almond Cream Filling
- 100 gr Unsalted Butter - soft
- 100 gr Caster Sugar
- 2 Eggs - about 100gr, at room temperature
- 100 gr Almond Meal
- Flaked Almond (optional) - to taste
Simple Syrup Glaze (optional)
- 45 ml Water
- 45 gr Caster Sugar
- 1 teaspoon Vanilla Paste - optional
Find more Recipes on my blog [ Ссылка ]
Find me on Social Media
IG: @a.baking.journey [ Ссылка ]
FB: @abakingjourney [ Ссылка ]
Tiktok: @abakingjourney
