Tarte aux Poires à la Bourdaloue | Recipe Binder – Tried & Tasted Recipes from Real People

Name: Tarte aux Poires à la Bourdaloue | Recipe Binder – Tried & Tasted Recipes from Real People
Ingredients: Pte Sablée (Sugar Crust); 1 1/3 cups flour; 6 Tb granulated sugar; 1/8 tsp double-action baking powder; 7 Tb fat: 5 Tb chilled butter, 2 Tb virgin coconut oil; 1 egg beaten with 1 tsp water; 1/2 tsp vanilla extract; Frangipane (Almond Custard Filling); -makes about 2 cups-; 1 egg; 1 egg yolk; 3/4 cup granulated sugar; 1/3 cup flour; 1 cup boiling milk; 2 Tb butter; 2 tsp vanilla extract; 1/2 cup blended almonds; Poires Pochées (Poached Pears); 1 1/2 to 2 lbs firm ripe, unblemished Bosc pears; 2 cups cold water and 1 Tb lemon juice (to soak); 2 cups red wine (I used Merlot, but Child calls for a Bordeaux, of course); 2 Tb lemon juice; 1 stick cinnamon; 1/4 cup raspberry/red currant jelly OR 1 tsp cornstarch mixed with 1 Tb sugar

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A classic French pear almond tart adapted from Julia Child’s “Mastering the Art of French Cooking”. La tarte aux poires was my first love in France. This crust has a twist with coconut oil and...

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