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 ;-)