Tarte bourdaloue from Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Pâtisserie and Bistro by François Payard

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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

  • Eat Your Books

    See recipe for variation

  • anya_sf on January 02, 2024

    Only about 3/4 of the custard fit in the tart shell. Instructions don't say to slice the pears, so I didn't, but the photo shows them sliced horizontally - either would work, since the pears were plenty soft. My oven may have been running cool, but the tart took 60 min to bake until golden. I baked the tart on a lined sheet pan in case of drips (and there were some), but unfortunately, the bottom was still too pale. Next time I'll bake the tart longer to deep brown per the photo. The combination of pears, almond cream, custard, and sweet crust was really delicious. Not overly sweet, I'm glad I brushed the top with apricot glaze.

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