A NEW WAY TO BAKE : TARTE BORDALOUE
Nothing says rustic French patisserie more than a pear and frangipane tart – the creamy, almond and vanilla-scented filling, flaky, well-baked pastry and cooked pears. Here I use my sweet pastry recipe and add ground almonds to the frangipane, then top with pears poached in an Earl Grey tea syrup.
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
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INGREDIENTS NEEDED:-
Earl Grey Poached Pears
- pears
- earl grey tea leaves
- water, boiling
- caster (superfine) sugar
Frangipane Cream
- raw almonds
- caster (superfine) sugar
- cornflour (cornstarch)
- plant-based milk
- extra virgin olive oil
- plain (all-purpose) flour
- baking powder
- vanilla bean paste
- lemon zest
Also required
- short sweet pastry
- plain (all-purpose) flour for dusting
- flaked (slivered) almonds
- exotic clear glaze (optional)
- icing (confectioners’) sugar for dusting
EQUIPMENT
- digital scales [ Ссылка ]
- bowls [ Ссылка ]
- silicone spatula [ Ссылка ]
- whisk [ Ссылка ]
- microplane zester [ Ссылка ]
- rolling pin [ Ссылка ]
- paring knife
- slotted spoon
- pastry brush [ Ссылка ]
- sieves / strainers [ Ссылка ]
- measuring jug
- small bullet blender [ Ссылка ]
- veg peeler [ Ссылка ]
- chopping board [ Ссылка ]
- silicon piping bags [ Ссылка ]
- 1cm (1/2in) pipe tube
- parchment paper
- large saucepan
- 23cm (9in) tart case [ Ссылка ]
or
- 8 x tartlet cases
- sealed container
SOCIAL
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