Tarte Bourdaloue -my version

Updated at: Wed, 16 Aug 2023 23:54:12 GMT

Step 1

In the bowl of a stand mixer, mix the butter and icing sugar using the flat beater.

Step 2

Then add the ground almond, then the flour and salt and continue mixing.

Step 3

Finally add the egg, egg yolk and milk and continue mixing to obtain a homogeneous dough until dough holds together

Step 4

Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Step 5

Remove the dough to a lightly floured surface and roll it out until it is just over 13-inches in diameter

Step 6

Fit the dough into the tart pan, prick the tart crust all over with a fork and preheat your oven on 180 degree Celsius .

Step 7

Place the tin in the freezer in the meantime. Bake for 15 to 20 minutes or until the bottom feels dry to the touch. Set aside to cool down.

Step 8

In the meantime, in a large saucepan, bring the water, sugar, lemon juice,to a boil over medium heat. Reduce the heat to poaching temperature (not quite a simmer).

Step 9

Poach pear halves until fork tender and slightly translucent, 20-30 minutes, depending mainly on how ripe they were. Turn them every 10 min

Step 10

Turn off the heat, add vanilla extract, leave pears to cool in the poaching syrup.

Step 11

In a stand mixer, cream the butter and sugar together until light and fluffy.

Step 12

Add the powdered almonds and flour then mix until the mixture homogeneous, but do not over whip it. If you over aerate the mixture, the more it expands during cooking.

Step 13

Add the almond meal and flour to form a paste. Add beaten eggs, the vanilla extract and rum. Mix well to form a batter.

Step 14

Preheat the oven to 180°C

Step 15

Take the cooled poached pears out of their liquid, and drain them on paper towels. You don't want too much excess liquid or they will make the frangipane filling soggy.

Step 16

Cut each pear half crosswise into 1cm thick slices. Keep the pear shapes intact; do not separate the pear slices

Step 17

Spread the almond cream evenly on the bottom of the tart shell with a spatula.

Step 18

Gently place each Poached Pear over the cream using a small offset spatula to lift them up. Lightly press them into the cream.

Step 19

Sprinkle some Flaked Almonds between each pears.

Step 20

Bake at 180 C for 25 to 35 minutes.

Step 21

Bring to a boil the sugar in water, make sure it's fully dissolved

Step 22

In the meantime place the gelatin sheets in cold water for 5 min then drain them thoroughly

Step 23

Let the sugary water to cool down for 10 min and dissolve the gelatin until fully combined

Step 24

let it cool down further and with the help of a brush, apply the glaze on the tart.

Step 25

Place the tart in the fridge for 1h for the glaze to set

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