Pear bourdaloue
I had to cook this tart for my final exam at cooking school, here's how I made this French Classic!
Poached pears (1 tart)
1000ml Water
500g Caster sugar
3 x Pear (Williams)
2 x Star anise
1 x Cinnamon stick
Peel your pears, cut in half and remove cores with scoop.
Put everything else in a saucepan and bring to the boil, add the peeled pears, cover with a cartouche and cook gently for around 20 minutes or until soft.
Leave to cool and slice ready to top the tart.
Frangipane (1 tart)
150g Butter (soft)
150g Icing sugar
150g Ground almonds
2 Eggs (@Clarence court)
1 Vanilla pod
20g Cornflour
Beat the butter and sugar until whipped, follow with the eggs, mix for 30 seconds. Add the remaining ingredients and mix until combined. Place in a piping bag or use and spoon and spatula.
Sweet pastry (1 tart)
100g Butter (soft)
70g Icing sugar
Pinch of salt
3 Egg yolks (@Clarence court)
200g Plain flour
Beat the butter and sugar until whipped, follow with the eggs, mix for 30 seconds. Add the remaining ingredients and mix until combined.
Roll between 2 sheets of greaseproof paper and place in the fridge to set.
Once set line your tart mould and prepare to build the tart.
Tarte Bourdaloue (1 tart)
20g Flaked almonds
2tbsp Marmelade (no bits)
Pipe the frangipane into the chilled tart base. Top with the sliced poached pears, sprinkle the gaps with flaked almonds.
Bake in the oven at 175c for 40 minutes. Once golden and baked, brush with melted marmalade to glaze.
