Tarte Bourdaloue - Chef Willem van Foodies Magazine
This classic French pie is as imposing as it sounds. Crispy shortcrust pastry covered with creamy frangipane and juicy pears – it doesn't get any better than th
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Cooking tools:
- Tart pan
- Rolling pin
- Kitchen scale
- Cutting board
- Chef's knife
- Paring knife
- Peeler
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Oven
- Parchment paper
- Plastic wrap
Ingredients
- 250 g Flour
- 1 tbs Sugar
- 2 g Salt
- 100 g Butter
- 1 Egg Yolks
- baking paper
- Cling film
- 75 g Butter
- 75 g Sugar
- Salt
- 1 Eggs
- 100 g almond flour
- 1 tbs Flour
- 3 Pears
- Icing sugar
- white almonds
- Cream
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