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.
– Bernard adam
Choose beautiful pears and leave them whole in your tart molds.
– Bernard adam
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.
– Bernard adam
Our Bourdaloue tartlet is cooked, it can be served on the plate with custard.
– Bernard adam
The Bourdaloue tartlet recipe:
- 100 g ground almonds
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