Pear Almond Tart (La Tarte Bourdaloue)
Sweet buttery shell, filled with ground almond frangipane (a fancy dense almond creme) scented with amaretto (Italian, I know), and a glug of rum. Poached pear is nestled in the middle and baked to a golden brown. Finished with sliced toasted almonds. Bourdeloue is even better on day two or three and is ideal for breakfast with a strong cup of coffee.
The pâtisserie Coquelin Aîné, once located in Paris’ Rue Bourdaloue was the birthplace of La Tarte Bourdaloue during la Belle Époque in 1909. Bourdaloue tart, named after the Parisian street where it was invented, is a simple butter crust base filled with almond cream, a whole pear and garnished with sliced almonds. In my opinion, the 100-year-old recipe is perfect, and need not much altering.
Blanched Almonds, Butter (Milk, Salt), Sugar, Liquid Whole Eggs (Whole Eggs, Citric Acid), Unbleached Flour (Wheat Flour, Enriched (Wheat flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, and Folic Acid), Water, Vegetable Oil, Almond Extract (Water, Alcohol 32%, Oil of Bitter Almond), Vanilla Extract ( Vanilla Bean Extractives in Water, Alcohol 35%), Rum, Salt
Net Weight: 190 grams/ 6.7 oz