Nothing better than a sweet touch to finish the meal in style. For dessert, the options are numerous, but Philippe Etchebest invites us today to take an interest in the Tarte Bourdaloue. If the name doesn’t mean anything to you, it’s perhaps because you know it more under the name of Pear Almond Tart. And yes, we are talking about dessert that you also eat often at snack time at your grandparents’ house. Right now it’s peak pear season, so it’s now or never to learn to do it. As the starred chef proves to us in his latest video posted on YouTube, it is so simple to make that the only risk is that you become addicted to it.
Pear almond tart: the inexpensive and very delicious recipe from Philippe Etchebest
It’s almost 4 p.m. and you’re feeling a little hungry? Why not prepare a pear almond tart? This inexpensive and delicious recipe is ideal when you have a sudden craving for something delicious, but you don’t have much left in the cupboards apart from a few pears that have been sitting quietly in the fruit basket for a few days. No need to bother digging through your old kitchen grimoires to find the recipe, chef Philippe Etchebest reveals to us in his latest YouTube video his very simple version of the Tarte Bourdaloue. For pastry novices, the chef distills throughout the video a host of tips and tricks that will allow you to make a delicious tart without sweating. Up to you !
The ingredients of the recipe for 6 people:
- ½ yellow lemon
- 180 g of powdered sugar
- 70 cl of water
- 4 pears
- 20 g of soft butter
- a little flaked almonds (optional)
For the almond cream:
- 100 g soft butter
- 100g caster sugar
- 150 g of almond powder
- 2 eggs
- 30 g of flour
The steps of the recipe:
- Preheat your oven to 200°C.
- Prepare a syrup to poach your pears. In a saucepan, pour the water and sugar and squeeze in the juice of half a lemon. Heat everything over low heat.
- While it’s heating, peel your pears. Chef tip : when you have peeled your pears, pass the fresh lemon over them to avoid oxidation. Cut them in half and remove the core using a paring knife. When all this is done, place them in the pan with the syrup. Be careful, the syrup must not be too hot.
- While your pears are cooking, prepare your almond cream. In a salad bowl, pour the almond powder, sugar, flour and butter. Mix everything then add the 2 eggs. Mix again until you obtain a homogeneous paste.
- Check that your pears are cooked by pushing a knife into them, if you don’t encounter any resistance, it’s good. Drain them and reserve them on a plate.
- Take your shortcrust tart base, previously darkened in the mold and baked once in the oven. Incorporate the almond cream using a spatula or a piping bag. Then place your pear halves on the almond cream. Push them in just a little bit.
- Bake for 15 to 20 minutes at 200°C.
- While the tart is baking, heat the rest of the syrup you used to poach the pears and brush it on your tart when it comes out of the oven. Finish by sprinkling your tart with flaked almonds.
And There you go !
What varieties of pears should you choose to make a pear tart?
Pears are like potatoes, there are several varieties and each is ideal for a different use. If for a good dauphinois gratin, you will use firm-fleshed potatoes like Monalisa, to make a pear tart, you need poaching pears. That is to say Williams or Comice pears. The sweeter they are, the better it will be for your desserts! The whole point is also that she retains its shapeso as not to disintegrate during cooking.
Read also :
⋙ Charlotte with pears and chocolate: the ideal dessert for entertaining by Laurent Mariotte
⋙ The pear dessert that changes by Laurent Mariotte
⋙ The delicious recipe for French toast with pears by Cyril Lignac