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Tart Bourdaloue 

Turn ripe pears into a yummy Bourdaloue!

Ingredients

FOR THE PASTRY:
1 2/3 cups flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons chilled butter -- cut into pieces
1 egg yolk
1/2 teaspoon vanilla extract

FOR THE FILLING:
2 1/4 cups sugar
4 ripe Bartlett pears -- peeled
2/3 cup blanched sliced almonds
1/3 cup confectioners’ sugar
1 vanilla bean -- split
2 1/3 cups milk
3 eggs -- lightly beaten
1/2 cup flour
2 tablespoons chilled butter
1/2 cup crushed macaroons
Creme Anglaise (optional)

Directions

Sift together fl our, sugar, and salt in a large mixing bowl Cut in butter using a pastry cutter or your fingers. Stir together egg yolk and vanilla in a small bowl, then work into fl our mixture until it resembles coarse cornmeal. Add 3 tablespoons ice water, 1 tablespoon at a time, mix until dough holds together, then form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Preheat oven to 400F. Roll out dough into a 14-inch round on a lightly fl oured surface; ease into a 12-inch tart pan with removable bottom and prick all over with a fork. Cover with aluminum foil, fi ll with pie weights or dried beans, and bake for 20 minutes. Carefully remove foil and weights and set shell aside to cool. Do not turn off oven.

For filling, bring 4 cups water and 1 1/2 cups sugar to a boil in a large saucepan over medium-high heat. Reduce heat to low, halve pears, and poach until tender, 20-25 minutes. Remove, allow to cool, then cut out cores.

Combine 1/3 cup almonds and confectioners’ sugar in a food processor. Grind just until fi ne. Scrape seeds from vanilla bean into milk and bring to a boil in a small saucepan over medium heat. Combine eggs, remaining sugar, and fl our in a large saucepan, slowly whisk in hot milk, and cook, whisking, over medium heat until thick, 3-6 minutes. Transfer to a mixing bowl, add almond meal and butter, and stir until butter melts. Set aside to cool.

Spoon cooled custard into tart shell. Lay pears, stem end inward, in custard and bake until crust is golden brown, about 30 minutes. Preheat broiler. Sprinkle macaroons and remaining almonds on top, dust with confectioners’ sugar, and broil until brown, about 2 minutes. Serve warm, with creme anglaise if desired.
  • Turn ripe pears into a yummy Bourdaloue!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

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ummmy!

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Yum! Nothing better then local strawberries!

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These are great and easy to make!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

by Ann McClintock Lomack on Holiday Yule Log (Kroger Promotion: Recipe Ads)

ummmy!

by arthurb3 on Carrot Cake (Kroger Promotion: Recipe Ads)

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