Friday, January 14, 2011

Pear Almond Tart. Tarte Bourdaloue

Popular French style pear tart called “Tarte Bourdaloue”. It is said that the tart was called after the street “Rue Bourdaloue” which, in turn, had been named for a seventeenth-century preacher, Louis Bourdaloue. Traditionally, either pate brisee, pate a foncer or pate a foncer sucree is used as the tart dough, and a combination of frangipane and pear compote is commonly used for the filling.  
Pear d'Anjou is the type of seasonal pear I use. Sometimes got, sometime dun have. In Jalan Ipoh, bananas are everywhere!!!...HEnce, Bourdaloue Banane version is invented! hehehe ;-)

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