Tarte Bourdalou. 2 C à C dExtrait dAmande Amère ou 1 Gousse de Vanille. Tarte Bourdaloue Ingrédients Amandes effilées 1 sachet de nappage pour tartes Pour la pâte à foncer.
A flaky tart crust filled with tasty almond cream and topped with poached pears and sliced almonds. When you are finished form into a ball wrap in plastic wrap and place in the refrigerator for at least 1-3 hours. This dessert was created by the pastry-cook Fasquelle settled rue Bourdaloue in Paris 9th arrondissement in the middle of the 19th century.
This tart is a classic of French pâtisserie.
2 C à C dExtrait dAmande Amère ou 1 Gousse de Vanille. The Bourdaloue is a tart full of frangipane with a coat of poached pears on top. Tarte Bourdaloue er en ikonisk klassiker fra Frankrig og det franske køkken. Traditionally its a buttery tart crust filled with poached pear and luxurious almond cream.
