Stage 21, Créteil – Paris: In this final segment of Taste Le Tour for 2011, Gabriel pays a visit to the great Parisian Fauchon food store. Fauchon opened its doors 125 years ago and is a must for food lovers visiting Paris. We are shown some of the delights of the establishment. In the kitchen, young pâtissier Pierrick Boyer shares the recipe for tart Bourdalou – a popular sweet speciality of the French capital.

Serves
8

Preparation

30min

Cooking

20min

Skill level

Mid
By
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Ingredients

3 large poached pears, cored, each cut into 6 segments
icing sugar, for dusting

 

Pastry

160 g plain flour

120 g butter
50 g caster sugar
¼ tsp salt
2 egg yolks

 

Almond cream
50 g butter
50 g almond meal
50g caster sugar
2 large eggs
50 g cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: 1 hour

To make the pastry, in the bowl of a mixer, mix together the flour, butter, caster sugar, salt, then lastly, mix in the egg yolks. Form the dough into a ball and place in the fridge to rest for at last 1 hour.

Roll the pastry out thinly on a lightly floured bench, then line a greased tart mould or a greased 25 cm spring-form tin. Trim the edges of the pastry, then place the mould in the freezer for a few minutes.

To make the almond cream, in a blender, mix the butter, almond meal, caster sugar and eggs. Lastly, mix in the cream.

Spread this almond cream over the pastry shell and garnish the top generously with segments of poached pears.

Preheat oven to 160°C. Bake for at least 20 minutes or until the pastry is cooked and browned.

Once cold, dust the tart with icing sugar and remove it from the tin.

At his Petit Gâteau cake shop, Pierrick Boyer garnishes his tarte Bourdalou with pieces of fresh pear, a stick of cinnamon, a star anise and two long pieces of vanilla pod.