We officially jumped into pear season full swing, and even though I can’t say that it’s my favorite fruit when eaten plain, it’s still an ally of choice for fall or winter desserts and seasonal tarts. The idea of baking this Bourdaloue style pear tart was in my mind for a while, without making the real recipe though, because ain’t nobody gonna complain about an extra pinch of tonka bean or cacao, am I right?
My talents for lining tart moulds are still as limited as the previous years, but the biggest matter is the taste, right?! I used hazelnut powder for the pear tart batter, as well as two generous dollops of crème fraîche, because why not! I decided to not add too much Tonka bean though, to avoid to totally denature the tart that I wanted to keep « Bourdaloue style ». The pear preparation could be a debate: it’s always more « gourmand » to poach them in a syrup before to add them to the tart – check out the end of the recipe to see the steps for poaching -, but I personally like them just like this when they are ripen and sweet enough to be added plain. No pressure here, just follow your instinct and choose your favorite option!
Autumn is now on full swing here and starts to cover all the trees with its shimmering colors, and cherry on the cake: we even get some extra sunny days in order to let our skin soak up the last vitamins D of the season. I gladly enjoyed it today when I had a bit of free time and went to read outside with some good coffee and cookies still warm from the oven. You guys I can tell you, that’s clearly the best you can get when you don’t have any Bourdaloue style pear tart on hand!
- 150g flour
- 20g unsweetened cacao
- 80g butter
- 1 egg yolk
- 1-2tbsp icing sugar
- 1 pinch of salt
- 1/2 grated tonka bean
- 2tbsp cold water
- 3-4 ripen pears
- 2 eggs
- 100g sugar
- 100g soft butter
- 100g hazelnut powder
- 2tbsp crème fraîche
- 1. Prepare cacao dough: in a salad bowl, mix all dry ingredients together, then add soft butter cut in cubes and mix with your fingers. Add egg yolk and knead until you get a homogeneous dough. Put in fridge for 30 minutes.
- 2. Take the cacao dough from your fridge, roll it on a lightly floured surface. Line your greased and floured tart mould with it and spike the bottom with a fork.
- 3. Preheat oven to 180C. In a salad bowl, mix together eggs, sugar, soft butter, hazelnut powder and crème fraîche until you get an even texture. Pour onto the dough. Cut pears in thin and regular slices and arrange them on the tart.
- 4. Bake in oven for about 30 minutes at 180C, until the batter is baked and got a nice golden color. Dust with icing sugar if you want to. Serve this Bourdaloue style pear tart warm or cold.
Alternative for the pears: if they are not very ripen, poach them in 500ml water + 200g sugar and 1/2tsp vanilla beans for about 10 minutes.