Tarte Bourdaloue
The Tarte Bourdaloue is a tart that was created in the nineteenth century by a Parisian pastry chef who had a pastry shop on Bourdaloue Street in P...
Keywords
- dinner
- lunch
- main
- weeknight meals
- easy
- recipe
- tarte bourdaloue
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Oven
- Baking sheet
- Aluminum foil
- Pie weights
- Pot
- Apple corer
- Pairing knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plastic wrap
- Stove
- Refrigerator
- Cutting board
- Microplane
- Kitchen scale
- Fine-mesh sieve
- Pastry brush
- Cooling rack
- Kitchen towel
- Paper towel
- Whisk
- Colander
- Peeler
- Chef's knife
Ingredients
- 240 grams all-purpose flour
- 70 grams white sugar
- 2 grams kosher salt
- 1 teaspoon lemon, zest only (1/2 piece lemon)
- 155 grams unsalted butter, cold, cubed
- 1 egg, yolk only
- 1 teaspoon vanilla extract
- 3 pears, Anjou or Bartlette
- 1 cup white sugar
- 4 cups water
- 1/2 teaspoon cloves, whole
- 2 strips lemon, peel only
- 1 cinnamon stick
- 115 grams unsalted butter, softened
- 115 grams white sugar
- 115 grams almond flour
- 3 eggs, room temperature
- 15 grams all-purpose flour
- 1/2 teaspoon lemon, zest only (1/4 piece)
- 1 tablespoon rum (optional)
- 1 tablespoon icing sugar (optional)
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