Zenchef’s Warren Pear Tarte Bourdaloue

This entry originally posted on Frog Hollow Farm’s website.

Trained in France, Zenchef is an in-demand private chef living in New York City. Check out his blog at zencancook.com to find his amazing recipes with a dash of humor and some amazing photography!

Tarte Bourdaloue with Frog Hollow Farm Warren Pears I was thrilled to receive a box of Warren Pears from Frog Hollow Farms this week. I’ve been a big fan of theirs and a long time customer and when they asked me to make a pear recipe, i couldn’t refuse. After all, my ultimate goal in life is to become like Farmer Al, the cool dude who runs the farm, overall and all (pun intented).

This tart is based on the classic French Tarte Bourdaloue which is a combination of almond frangipane, poached pears and custard baked in a buttery sweet tart dough. Using Warren Pears takes it to a whole different level though, the flavor is so intense it creates a perfect osmosis with the other components. The Oohh’s and Aaahh’s from your guest at the dinner table are guaranteed. No, don’t thank me. Thank Farmer Al!

I ate a pear and it was so sweet i knew the syrup didn’t need to be so strong. I peeled them and poached them in the sugar syrup flavored with fresh vanilla.

Zenchef makes a simple syrup out of Frog Hollow Warren pears

And it didn’t take long because the fruits were already ripe when they arrived. When the tip of a small knife goes in easily, they’re ready. That step is best done a day ahead (or at least a few hours) so the pears can cool in the syrup and… flavor the syrup. A pear syrup that you can save to make some very nice cocktails later on. Or you could puree some of the poached pears, add some of the syrup and make a beautiful pear sorbet. Ideas, ideas, but let’s get back to our tart, shall we?


Warren Pear Tarte Bourdaloue (Pear-Almond Tart)

Serves 6

For the sweet tart dough (enough for two 9 1/2 inch tarts):

  • 1 cup confectioners’ sugar
  • 1 3/4 cups all-purpose flour
  • Pinch of salt
  • 8 tablespoons unsalted butter, softened
  • 1 large egg

Sift together the confectioners’ sugar, flour and salt into a bowl. Place the butter into a food processor and process until smooth. Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix. Wrap the dough in plastic wrap and refrigerate at least for an hour. When ready, line a greased 9 1/2 inch tart pan with half the dough. Keep the rest for another use.

A Warren Pear Almond Tart by Zenchef

For the almond cream:

  • 2/3 cup sugar
  • 1 cup slivered almonds
  • 8 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon almond extract (optional)

Place the sugar and the slivered almonds in the bowl of a food processor and process until finely ground. About 2 minutes. Add the butter and process until combined. Add the eggs and the almond extract if using and process until smooth. About 1 minute. Add the flour and process until combined. Reserve. The extra almond cream can be frozen until another use.

Sliced Tarte Bourdaloue by Zenchef made with Frog Hollow Warren pears

For the tart:

  • 3/4 cup almond cream
  • One 9-1/2 inch tart shell made from sweet tart dough, unbaked
  • 1 large egg
  • 2 tablespoons sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 6 poached Warren Pears (Boil 15 minutes in sugar syrup with vanilla)

Preheat the oven to 325F.
Scrape 3/4 cup of almond cream into the tart shell and spread it into an even layer. Bake for 14 minutes, until the almond layer is puffed but not set. Cool.

Whisk together the eggs and sugar in a medium bowl, about 3 minutes. Whisk in the cream and vanilla extract.Arrange the pear halves, cut side down and with the stem ends toward the center, on the almond layer. Pour the custard mixture over the pears.

Bake for 50 minutes, until the custard is set and the pastry is golden brown.
Cool the tart completely on a wire rack.

A sliced and plated Pear Almond Tart made with Frog Hollow Warren pears


Photos on this page by Zenchef. Used with permission.


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