TARTE BOURDALOUE ~ serves 6 persons

Diana broadcast this recipe on Nick Coffer' Weekend Kitchen, Saturday the 4th of December 2016.

Listen to the programme by clicking here! http://www.bbc.co.uk/programmes/p04g8n28

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This tart is a big French classic and is typically Parisian. It was invented by a pâtissier in the 1850’s whose shop was situated on the Bourdaloue street, hence the name.

It is made out of short crust pastry, with pears in syrup, and frangipane (which is a mix of almond cream and crème pâtissière), and almond flakes.

It can be eaten cold or warm.

INGREDIENTS: 400g of short crust pastry - 1 can of half-pears in syrup - 20g of almond flakes.

For the crème pâtissière: 200g of milk - 1 egg yolk - 50g of caster sugar - 20g of corn flour.

For the almond cream: 75g of butter at room temperature - 100g of sugar - 100g of ground almond - 1 egg.

INSTRUCTIONS: Preheat your oven at 200°C and drain the half-pears.

1) Make the crème pâtissière. Put the milk into a pan, bring to boil. Meanwhile mix together the egg yolk, the sugar and the corn flour.

2) When the milk boils, pour half the milk onto the egg mix. Then pour back into the milk. Bring back to boil while whisking all the time (otherwise the bottom will burn)

3) Put aside into a bowl and let cool down.

4) Make the almond cream. Mix your butter with a spatula until it reaches the texture of a cream.

5) Add the sugar and mix thoroughly.

6) Mix in the ground almonds, then the egg. Put aside

7) Make your frangipane. When the crème pâtissière is cool, mix it with the almond cream

8) Line your tart mould with the short-crust pastry. Put half the frangipane in the bottom, and spread thoroughly.

9) Put six half pears on the frangipane in a flower pattern.

10) Put the second half of the frangipane on top of the pears. Sprinkle the almond flakes

11) Bake in the oven at 200°C for 40 minutes.