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- Pear and honey Bourdaloue tart-

Méthodes

INGREDIENTS

For 6 servings

 

UTENSILS

1 pie circle, 18cm in diameter.

 

Poached pears

To be prepared the previous day

  • 1l water
  • 500g caster sugar
  • ½ lemon
  • ½ vanilla pod
  • 3 Williams pears

 

Poached pears

On the previous day, prepare a syrup with the water, the sugar, half a lemon cut in to pieces and the split and scrubbed vanilla, bringing the mix to a boil.

Add the peeled pears, also cut in half, after having taken their core out. Poach them without bringing to a boil in a casserole covered with a stretch film.

Once the pears have been poached, which you can test with the tip of a knife easily entering the fruit, leave to cool and store away in the refrigerator after having covered the dish with a stretch film.

 

Almond shortbread

To be prepared the previous day

  • 250g flour
  • 2g salt
  • 150g butter
  • 95g icing sugar
  • 30g de white or crude almond powder
  • 55g eggs

 

On the previous day, mix the flour, the salt end the butter with a mixer equipped with a blade to obtain a sandy mixture and ad the rest of the ingredients.

Knead until all traces of flour have disappeared and wrap into a stretch film.

Store away the dough in the refrigerator until you use it.

 

Almond cream

  • 100g pomade butter
  • 100g icing sugar
  • 100g almond powder
  • 120g eggs
  • 20g Maïzena
  • 90g liquid cream (35% fat)

 

Using a blade in your mixer, mix the butter and the icing sugar, and add the almond powder, the eggs, the Maïzena and, lastly, the liquid cream.

Do not raise the mix too much. Store away at room temperature.

 

Florentin

  • 80g butter
  • 35g liquid cream (35% fat)
  • 30g acacia honey
  • 90g sugar
  • 115g slivered almonds
  • 25g grinded pistachios

 

Bring the butter, the liquid cream, the honey and the sugar to a boil.

Pour on the slivered almonds, which you will have slivered previously and grilled in the oven (for about 15 minutes at 150 °C (300°F)) and on the grinded pistachios and mix.

Spread the mix between two sheets of baking paper with a pastry roll to get a disk, 20cm in diameter minimum, and leave to cool.

 

DRESSING

Lay the tart in a circle, 18cm in diameter. Drip-dry the pears and cut them into 10mm pieces,

Garnish the bottom of the pie dish with the almond cream, half way to the top.

Generously lay the dices of pears on the almond cream, keeping half a pear for the décor.

Put in the oven at 160 °C (320°F) for 25 to 30 minutes and leave to cool.

Spread the florentin mix and put in the oven at 160 °C (320°F) to obtain a nice caramel colour.

A few minutes after pulling out of the oven, cut a circle, 18cm in diameter, using a pie circle and a knife.

To finish, leave the florentin to cool before laying it on top of the tart and decorate with the remaining dices of pear.

 

THE CHEF’S TRICK

Do not over- knead the shortbread as it would become more difficult to spread.

Make sure you spread the florentin mix regularly to obtain a consistent baking.

Do not forget to lemon the pears used for the décor to prevent them from darkening.

 

THE CHEF’S ADVICE

This tart will agree with a scoop of vanilla ice cream and a bowl of cider from Normandy.

Member author
Alban GUILMET

The pastry of Alban is first and foremost a story of delicacies and work well done! Passionate about his work, he joined the high pastry world at the famous house of Fauchon in Paris, then Pierre Hermé for whom he worked for five years. Originally from Normandy, this flavor creator will have you di [...]

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