SUNDAY DESSERT #22: Tarte Bourdaloue or Pear Frangipane
COUNTRY OF ORIGIN: France 🇫🇷
DIFFICULTY LEVEL: Intermediate
INSPIRATION: One of my favorite bakeries here in Salt Lake (Gourmandise) discontinued indefinitely their tarte bourdaloue; my absolute favorite pastry from there. Basically, my heart broke a little. Okay. It broke A LOT. So, what's a girl to do? Make your own, of course! Coincidentally, right after I decided to make this, Jared had a conversation with a patient about how the head chef of Gourmandise left to start the Délice bakery and café. Here. In SLC. When he told me, I immediately looked up their website and, sure enough, there it was! The same tart I've been missing for the last 3 years!!! Did we go get one? Yes! Was it amazing as usual? Yes! Did my own tart match up with the one from Délice? .........
RECEPTION/COMMENTARY: Tarte Bourdaloue is a fancy pear almond tart made out of a sweet tart dough (pâte brisée), almond cream (frangipane) and poached pears. The pears are soaked and partially cooked in a simple syrup made out of sugar, star anise, cinnamon sticks, vanilla bean, and lemon zest. Let's just say the resulting flavor c'est incroyable!!! It is important to use the right kind of pear because some varieties do not hold up well to poaching and will become mushy in the process. I recommend using Bosc or Tosca varieties. After poaching, then you just assemble, bake, and enjoy! And my-oh-my is this dessert worth the work!!! 10/10 for this gorgeous and delicious French creation! As good as Délice? I didn't think so. But Jared thought mine was better. So...?
WOULD I MAKE IT AGAIN? I have to! Gotta step it up if I'm going to be a master baker like the French!
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