5/9/2023 0 Comments Pear tart recipeIn a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Place a piece of foil or a baking sheet on the lower rack to protect the oven from dripping juice while the tart is baking.Ģ. 3-4 large ripe pears, cored and sliced (about 1/3-inch thick)–or peaches, sliced with stone removedġ.1 1/2 cup flour (I used half whole wheat).Need an easy recipe that impresses? Easter is coming (with Mother’s Day right on its heels)…Īdapted a bit from Healthy Eating for Ordinary People which was adapted from Food 52 Ingredients This is a dessert that works for vegan diners as well. A perfectly ripe pear is almost as juicy as a peach, isn’t it? And the results? A glistening flavorful French Pear Tart! See below! The drier apples did not “juice out” into the glistening thick glaze that I had experienced with the peaches so I resolved to wait until next peach season to try it again. But I did have some nerves-doesn’t a 10 minute tart seem to good to be true? When I took the golden peach tart out of the oven, all jitters were gone.Īfter that I tried it with apple and cranberries with less successful results. I must, however, admit that it took me 15 minutes the first time. When the author mentioned she had prepared a beautiful peach masterpiece in 10 minutes (working time), it was fate. I found a new fruit tart recipe on one of my regular blog reads ( Healthy Eating for Ordinary People) last fall–right after buying a case of peaches. This tart is also delicious with lemon verbena ice cream – discovered recently on our road-trip holiday in a restaurant in Narbonne.With a simple topping that melts into a beautiful glaze & press-in crust, this French Pear Tart is a quick, easy & tasty dessert. Parisian Bourdaloue Tart (Pear & Almond) Recipe Moist Almond and Lemon Cake (gluten free).Strawberry, Almond & Roasted Rhubarb Tart.the Reine de Saba – a French chocolate almond fudgy cake.Try the ( gâteau de) Saint Germain Almond Cake (like the Bourdaloue tart without the pear).So next time you roll your French tongue around Bourdaloue, think pear & almond tart, Louis the preacher, and the street named after him where the pastry was created in the 1900s in the 9th arrondisement. I recommend making your own pastry (I use my favourite one from the tart chapter in Teatime in Paris) but if you’re short for time, use ready-made shortcrust pastry ( pâte sablée). However, for this easier recipe, just brush with about 4 tablespoons of slightly warmed apricot jam after the tart comes out of the oven. Then you’d make a fancy nappage glaze to polish it all off. After baking the tart, mix an egg yolk with water and brush it on to the pastry sides and bake for a further couple of minutes. Let me add that if you’re following a professional pastry course like the CAP Patisserie, then you wouldn’t use tinned pears. If Pierre Hermé can do it, I don’t feel too bad at cutting corners here with tinned. This recipe, however, is based on the one in the Larousse French Book of Desserts, which uses tinned pears in syrup. For much more, see the Market Produce page on pears. Pick pears that are not yet ripe but not brick hard either. I’ve even tried using fresh pears without poaching: just act quickly and sprinkle with some lemon juice to prevent them turning brown. What Pears are Best for the Bourdaloue Tart?Īs in Larousse, I’ve made this tart using Williams, while Comice or Conference are just as good for poaching pears from scratch (see this recipe for Poached Pears in Coffee and Vanilla for the method). Louis Bourdaloue was a French preacher – so eloquent, sharp and popular amongst all classes that King Louis XIV ensured he booked him to preach from the pulpit at the court of Versailles. Who was Bourdaloue in Paris?Īs the streets in Paris are mainly named after famous personalities in French history, it’s always interesting to look up the street names themselves. It can happen but it’s incentive at times to make homemade. Frankly for the price, it was disappointing and not the freshest of pastries that day. The filling fell straight out of the soggy base. Just after I took these photos in the pear-fect street of Rue Bourdaloue in Paris’s 9th arrondissement, I bit into this tartlet. After many tastings of the tart in Paris and trying it out at home, I’m happy with this version. I’m sure the pears won’t mind being drowned in that.
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