Tarte Bourdaloue

Introduction to Tarte Bourdaloue

Originating in the late 19th century, the Tarte Bourdaloue is a classic French dessert famously associated with Paris. Created by a Parisian pastry chef named Coquelin, this tart is named after Rue Bourdaloue in the 9th arrondissement. Known for its intricate almond cream filling and delicate poached pear topping, the Tarte Bourdaloue beautifully marries subtle flavors with exquisite textures. Perfect for those seeking both elegance and flavor in their dessert, it is an essential component of French patisserie.

Ingredients

• Flour - 200g
• Butter - 100g, chilled and diced
• Sugar - 50g
• Egg - 1 large, beaten
• Almond powder - 100g
• Cream - 100ml
• Vanilla extract - 1 teaspoon
• Pears - 3, peeled, halved, and cored
• Water - 500ml
• Lemon - juice of 1
• Cinnamon stick - 1
• Icing sugar - for dusting

Pâte Sucrée (Sweet Pastry)

The base of the Tarte Bourdaloue is a delicate sweet pastry known as pâte sucrée. This classic tart dough provides a crisp yet tender shell that encapsulates the moist almond cream and pears.

Filling

The almond cream, or frangipane, features prominently in this tart. It is a delightful mixture of butter, sugar, and ground almonds enriched with eggs and vanilla extract.

Preparation

Step 1: Preparing the Pastry

1. In a large bowl, mix the flour and sugar.
2. Add the chilled butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
3. Mix in the beaten egg, forming a dough.
4. Wrap the dough in plastic wrap and chill for at least 1 hour.

Step 2: Poaching the Pears

1. In a saucepan, bring water, sugar, lemon juice, and the cinnamon stick to a simmer.
2. Add the pears and poach gently for 20 minutes over low heat until tender. You can use a cooking timer to ensure precision.
3. Remove the pears and let them cool.

Step 3: Making the Frangipane

1. Cream the butter and sugar together until light and fluffy.
2. Add in the ground almonds and mix well.
3. Beat in the egg one at a time, incorporating fully after each addition.
4. Mix in the vanilla extract.

Step 4: Assembling the Tart

1. Preheat the oven to 180°C (350°F).
2. Roll out the chilled pastry on a floured surface and line a tart tin with it. Trim the excess pastry off.
3. Fill the pastry shell with the frangipane.
4. Slice the poached pears thinly and arrange them in a fan shape on top of the frangipane.

Step 5: Baking

1. Bake for 25-30 minutes until the filling is set and golden. A cooking timer is useful here for avoiding over-baking.
2. Allow the tart to cool before removing from the tin.

Serving Suggestions

Once cooled, dust the tart with icing sugar for a delicate finish. Enjoy the Tarte Bourdaloue slightly warm or at room temperature, ideally with a dollop of fresh cream or a scoop of vanilla ice cream. This dessert is delightful when paired with a light white wine or a hot cup of tea.