{"id":3684,"date":"2023-10-18T12:54:00","date_gmt":"2023-10-18T10:54:00","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=3684"},"modified":"2024-01-22T19:19:05","modified_gmt":"2024-01-22T18:19:05","slug":"pear-and-almond-cream-tart-bourdaloue-tart-christophe-felder-camille-lesecq","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/pear-and-almond-cream-tart-bourdaloue-tart-christophe-felder-camille-lesecq\/","title":{"rendered":"Pear and almond cream tart \u201cBourdaloue tart\u201d – Christophe Felder & Camille Lesecq."},"content":{"rendered":"
<\/div>\n

Pear and almond cream tart also known as \u201cBourdaloue tart\u201d is a classic of French pastry and more precisely Parisian one. It was created in the middle of the 19th century by a chef whose pastry shop was established on rue Bourdaloue, hence the name of the tart.<\/p>\n\n\n\n

The composition of the Bourdaloue tart is quite simple. It is based on a sweet pastry, almond cream and poached pears.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

What is Chefs Felder and Lesecq\u2019s pear and almond cream tart made of ?<\/h2>\n\n\n\n

The recipe that I am sharing with you today is taken from the book \u201cG\u00e2teaux<\/a>\u201d. I was attracted by the aspect of the tart, this square shape and these randomly arranged pears. I found it very modern and a change from the classic form of the Bourdaloue tart which consists of arranging poached pears in rosettes and decorating the visible part of the cream with flaked almonds.<\/p>\n\n\n\n

Their pear and almond cream tart is made from a sweet pastry dough which is just magnificent, it is really so good, crumbly and cuts very easily. The cream, for its part, is flavored with pistachio and kirsch, I replaced it with orange blossom which goes wonderfully with pistachio and almond. The tart is then garnished with pears.<\/p>\n\n\n\n

The chefs advise opting for the Bartlett followed by the comice, according to them you should choose them ripe, juicy and sweet but quite firm. I used conferences, they were not ripe enough so I poached them. Once cooked, the tart is decorated with lightly roasted flaked almonds.<\/p>\n\n\n\n

This tart is a real delight, I really advise you to make it.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

If you like tarts I suggest these two tarts that I particularly like: \u201cthe famous raspberry tart by Cyril Lignac and Benoit Couvrand<\/a>\u201d and the \u201clemons and orange blossom tart\u201d.<\/a><\/p>\n

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