Pear frangipane tart
This classic Pear Frangipane Tart is also called Tarte Bourdaloue in French, The name Bourdaloue is a street in Paris where the tart was created. This classic P
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.epicuriantime.com.
Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Pastry brush
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Slotted spoon
- Spatula
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Paring knife
- Cutting board
- Peeler
- Cooling rack
- Plastic wrap
- Parchment paper
- Kitchen towel
- Bench scraper
Ingredients
- Pâte Sucrée (Sweet Shortcrust Pastry)
- 100 gr Unsalted Butter - soft
- 50 gr Icing Sugar, sifted
- 1 Egg large, at room temperature
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch salt
- 3 Pears – firm (Bartlett Pears, Anjou Pears, or Bosc Pears)
- 1,5 litre water - or enough to cover the pears
- 50 gr sugar
- 20 ml lemon juice
- 1 1/2 teaspoon vanilla extract
- 100 gr unsalted butter - softened
- 100 gr super fine sugar
- 2 eggs - about 100gr, at room temperature
- 100 gr almond meal
- sliced almonds (optional) - to taste
- Simple Syrup Glaze (optional)
- 45 ml pear cooking liquid
- 45 gr Sugar
- 1 teaspoon Vanilla extract - optional
- recipeIngredient ends
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