Tarte "Bourdaloue"

Delicious Tarte with rich fruit aroma, sweet almond paste and bright tone. Very tasty soaked in currants pears, almond cream and soft dough, which just melts in your mouth, mmm… Strongly recommended!!!

Preparation

I divide preparation of tarte Burdalu for two days. At first prepare poached pears .
Pour in saucepan 1 l of water, add 110 g of sugar and 120 g of mixed with sugar currant, bring to boil and add peeled and without cord pears.

To avoid floating of pears and to «paint» them evenly I pressed them with plate of smaller diameter, than saucepan. Boil for 30 min, leave ready pears in juice till baking.

Dough:
Mix butter 160 g with sugar powder, add 1 egg and vanilla, mix it.

Mix flour with ground almonds 80g and add to egg-butter mixture, stir it. Dough is not tight, put it in freezer for 30 min or leave in the fridge for few hours.

I couldn`t roll it, and spread dough in form of 30 сm in diameter by hands, «wetting» them in flour. Pierce dough with fork.

Bake in heated at 180 ℃ oven for 13-15 min till golden color.

Grease bottom of ready tarte with rest of currant puree.

Cream-filling:
Mix sugar 60 g with ground almonds 240 g and mix with butter 120 g, add 2 eggs, flour 20 g, liquor and mix, I used blender, but better use mixer, to make cream thicker, it was too liquid in blender.

Put ready cream on currant. Cut pears, but not to end and slightly press in cream.

Bake in heated at 180 ℃ oven for 20-25 min to thicken cream. Focus on your oven.

Sprinkle cooled tarte with sugar powder.

Pears turn out al dente, if you like softer, add time of cooking.

Bon Appetite!

Top of recipe "Tarte "Bourdaloue""