Bourdaloue tart composed of
– sweet pastry
– almond cream
– pears in syrup
– flaked almonds
– Neutral topping
Material used
– Silikomart mould – Tarte ring Amore 205X190
– Micro perforated silicone baking mat
For the sweet pastry
100 g flour
40g icing sugar
8g almond powder
60g butter
10g cocoa powder
1 egg yolk
1 pinch of salt
Mix all the ingredients together, make a ball, roll it out and place in the fridge for 1 hour.
Roll out the dough thinly between 2 sheets of baking paper. Cut the dough into the shape of your tart tin. Place in the freezer for 10 minutes. Prick with a fork.
For the almond cream
40g of softened butter
40g sugar
40g almond powder
40g egg
Mix all the ingredients together and place the cream in the fridge.
Drain the canned pears or those cooked in syrup. Fill the tart with the almond cream. Place the well-drained pears (you can cut each pear into strips). Add slivered almonds. Bake for 45 minutes at 160°C.
You can use a brush to cover the pears with a neutral glaze to give them more shine.
