La Tarte Bourdaloue | Saveur
The celebrated patissier Coquelin bought La Patisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
Ingredients
- 1 <sup>2</sup>⁄<sub>3</sub> cups flour
- <sup>1</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- 10 tbsp. chilled butter, cut into pieces
- 1 egg yolk
- <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
- 2 <sup>1</sup>⁄<sub>4</sub> cups sugar
- 4 Bosc pears, peeled
- <sup>2</sup>⁄<sub>3</sub> cup blanched sliced almonds
- <sup>1</sup>⁄<sub>3</sub> cup confectioners' sugar
- 1 vanilla bean, split
- 2 <sup>1</sup>⁄<sub>3</sub> cups milk
- 3 eggs, lightly beaten
- <sup>1</sup>⁄<sub>2</sub> cup flour
- 2 Tbsp. chilled butter
- <sup>1</sup>⁄<sub>2</sub> cup crushed amaretti or macaroons
- Crème anglaise (optional)
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