La Tarte Bourdaloue

20140204-091715.jpg

20140204-091742.jpg
Attached is a recipe for La Tarte Bourdaloue, or a pear and almond tart. This is a classic French pastry created by famed patissier Paul Coquelin of La Patisserie Bourdaloue:
http://www.saveur.com/article/Recipes/La-Tarte-Bourdaloue

Truc (Tip): To make the pears fan out, slice the halves crossways and press into almond cream at an angle. Also, you can make individual tarts by using a half-sheet pan with round metal cookie cutters (as shown). Use the cookie cutter to cut out the bottom shell from the dough.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s