The Bourdaloue tart, also called Amandine tart, takes its name from rue Bourdaloue, in Paris, where its creator was established. To make our pastry we need a nice pear, the Williams is ideal.
Choose beautiful pears and leave them whole in your tart molds.
For the almond cream, we need 100g butter, 100g ground almonds. We add two eggs and to flavor our pie we pour a tear of kirsch or rum and bake at 170 degrees, for 35 minutes.
Our Bourdaloue tartlet is cooked, it can be served on the plate with custard.
The Bourdaloue tartlet recipe:
- 100 g ground almonds
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