La Tarte Bourdaloue | Saveur
The celebrated patissier Coquelin bought La Patisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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