Pear Tart Bourdaloue
This classic pear fruit tart demonstrates the use of puff pastry with rich almond cream and delicious
juicy pears in season.
Here, you have an example of how building
on basic steps in pastry can come together to delight the palate.
The ultimate pleasure is in the taste and texture of the crust, cream and fruit together.
· Puff pastry dough, one sheet
· 12 ripe to semi-ripe pears* Bosc or
· 1/4 cup sugar
· 2 TB. lemon juice, or zest of one lemon
· 2 TB. Poire Willliams liquor, cognac
· 2/3 cup almond cream
· 1/3 stick butter
1. Pre-heat oven to 350 F.
2. Grease a tart pan with a removable bottom.
3. Roll pastry dough out into tart pan with a removable bottom.
4. Place a piece of greased aluminum foil with pie beans in it to prevent dough from rising while baking.
You can also use the greased bottom of a pan which is the same size as the diameter of the tart base.
5. Bake in pre-heated oven about 6-8 min. Remove foil or inside pan.
6. While tart dough is baking, prepare pears. Peel, core and slice pears.
7. Combine the sugar, lemon juice or zest and the liquor in a bowl.
8. Toss pears with this and allow to sit for 10-15 minutes.
9. Drain just before using.
To assemble the tart:
1. When pastry dough has cooled, carefully spread an even layer of almond cream on the baked tart dough.
2. Place the drained pears in neat rows on the tart dough, working from the outer rim towards the inside.
3. Dot with small pieces of chilled butter.
4. Bake in a 350 F. oven until lightly browned, about 20-30 minutes.
fruits to substitute would be peaches, nectarines, prune plums.