Tarte Bourdalou. However no matter how mind blowing the tarte bourdaloue is almost no one in this country knows what. Simple but so yummy.
This tart is a classic of French pâtisserie. Cut the pears in the length into two parts peel them and place them in 12 liter of boiling sirup 12 liter of water with 100g of sugar for 5min. Roll out into 3-mm thick disc and line a 25-cm tart tin.
Bake for about 40 to 45 minutes until top is nicely light brown color.
The tart base is usually sweet. Cut the pears in the length into two parts peel them and place them in 12 liter of boiling sirup 12 liter of water with 100g of sugar for 5min. This dessert is a variation of the amandine almond tart and can be served either hot or at room temperature. By Eddy Van Damme on April 26 2010.