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French Pear & Almond Tart

This pear and almond tart or amandine aux poires is also known as Tarte Bourdaloue and was created around 1850 by a Parisian patissier on Rue Bourdaloue – hence the name!  It can be made with fresh pears (ideally poached first) or you can use tinned pears which work perfectly.

Ingredients :

  • 1 shortbread pastry
  • 100g softened butter
  • 100g sugar
  • 100g ground almonds
  • 2 eggs
  • A few drops of almond essence
  • Sliced almonds (optional)
  • Apricot jelly to glaze*

 

Method :

  1. Pre-heat oven to 200°C
  2. Roll out chilled dough and line tin, place in freezer for 15 minutes
  3. Bake the pastry for 10 minutes a 200°C, once removed from the oven lower the temperature to 180°C
  4. Cream the butter and sugar
  5. Add eggs and almond essence and mix well
  6. Mix in the ground almonds
  7. Spread the mixture evenly over the pastry base
  8. Slice the pear halves in thin slices, place them on the almond mixture
  9. Sprinkle the tart with almond slices
  10. Bake in oven for 30 minutes

 

*Glaze : You can heat a few spoons of apricot jelly and brush the top of your tart once it has cooled down to give it a nice shiny look!




Chocolate Pear Cake

Pear&Choc1

Chocolate and pears go so well together, the dark chocolate and sweet moist pears make a lovely combination. I have already posted a pear and chocolate loaf , ideal with afternoon tea, this is more of a dessert which is perfect served with a scoop of ice-cream.

At this time of the year you can use fresh pears, making sure they are nice and ripe. You can always use a tin of pears too though!

Ingredients :

  • 200 g dark chocolat (70%)
  • 150 g butter
  • 120 g sugar
  • 3 eggs
  • 130 g self-raising flour
  • 4 pears

Method :

  1. Pre-heat oven to 180°C
  2. Melt the butter and chocolat together in a bain-marie (put ingredients in bowl and place bowl in saucepan of water over a low heat)
  3. Mix in the sugar
  4. Separate the eggs into whites and yolks and add the yolks to the mixture
  5. Fold in the flour
  6. Beat the egg whites (with a pinch of salt) until stiff and gently fold them into the rest of the ingredients
  7. Peel and core pears and slice in half
  8. Grease and flour tin, place the pear halves on the bottom and cover with chocolate cake mixture
  9. Bake in oven at 180°C for 40 minutes
  10. Remove from tin immediately and place on rack to cool

 

 

Choc&Pear2

Chocolate Pear Cake

 

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