La Tarte Bourdaloue
The celebrated patissier Coquelin bought La Patisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
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Cooking tools:
- Tart pan
- Food processor
- Pie weights
- Pastry cutter
- Rolling pin
- Sifter
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Plastic wrap
- Aluminum foil
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 1 2⁄3 cups flour
- 1⁄4 cup sugar
- 1⁄2 tsp. salt
- 10 tbsp. chilled butter, cut into pieces
- 1 egg yolk
- 1⁄2 tsp. vanilla extract
- 2 1⁄4 cups sugar
- 4 Bosc pears, peeled
- 2⁄3 cup blanched sliced almonds
- 1⁄3 cup confectioners' sugar
- 1 vanilla bean, split
- 2 1⁄3 cups milk
- 3 eggs, lightly beaten
- 1⁄2 cup flour
- 2 Tbsp. chilled butter
- 1⁄2 cup crushed amaretti or macaroons
- Crème anglaise (optional)
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