Tarte Bourdaloue using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
Tarte Bourdaloue is a delightful French pastry that marries the sweet, succulent flavors of pears with the rich nuttiness of almonds, all nestled in a buttery, flaky crust. Legend has it that this tart was created in the late 19th century in honor of the famous French architect, Louis Bourdaloue, who was known for his intricate designs—much like the detailed layers of this dessert! With just a hint of vanilla and a whisper of lemon juice, each slice is a bite of elegance that transports you straight to a cozy Parisian café. Fun fact: this tart is so beloved that it’s often seen gracing the tables of French bakeries and patisseries, especially during pear season. So grab your apron and prepare to impress your friends with this classic treat that’s as charming as a stroll along the Seine!
Ingredients
- 250 g Flour
- 125 g Butter
- 3 Eggs
- 150 g Granulated sugar
- 1 Pinch(es) Salt
- 2 Tablespoon(s) Water
- 4 Pears
- 1 Teaspoon(s) Vanilla flavor
- 1 Lemon juice
- 100 g Powdered almond
- 100 g Fresh liquid cream
- 3 Drop(s) Bitter almond flavor
- 200 g Flaked almond
Steps
- Preheat the oven at 180°C.
- Add 250 g of flour in the food processor bowl.
- Cut into small pieces, and add 125 g of butter in the food processor bowl.
- Add 1 egg, 50 g of granulated sugar, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Add 2 tablespoon(s) of water in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Take the dough out of the bowl and knead it by hand to form a ball.
- Roll out the dough on a floured surface and press it into a buttered and floured tart pan. Prick the bottom of the tart with a fork.
- Wash the food processor bowl.
- Peel, deseed, sliced, and add 4 pears in a bowl.
- Add 1 teaspoon(s) of vanilla flavor, 1 lemon juice in the bowl.
- Let it rest
- Add 100 g of powdered almond, 100 g of granulated sugar, 2 eggs, 100 g of fresh liquid cream, 3 drop(s) of bitter almond flavor in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 9.
- Place the pears on the tart base with the backs facing up and pour the mixture around them.
- Add 200 g of flaked almond on a preparation content.
- Cook in the oven at 180°C during 40min.
- Let it cool before serving.
