Pear and almond tart (Tarte aux poires Bordaloue) from The French Kitchen: 200 Recipes from the Master of French Cooking by Michel Roux Jr.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on October 03, 2016

    This is a really good, classic pear tart. The almond filling really compliments the pears well. The pears do well with the vanilla from the poaching liquid. The pears get tender in the poaching liquid without loosing all texture or structural integrity. I found the dough a bit hard to work with and ended up using an 8.5" tart pan, because I couldn't roll the dough out to fit an 11" which ended up a little bit too full.

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