With this French dessert recipe you’ll learn how to make a pear and almond tart. It is my plant based version of the French classic, Tarte Bourdaloue.
Here’s a recap of the ingredients
PASTRY CRUST
300g plain flour (1 3/4 cups plus 2 tbsps)
150g block margarine (softened) (2/3 cups)
Zest of 1 lemon
1 tsp vanilla extract
150g icing sugar ( 1 1/3 cups) (pastry thickness after rolling 3-4 mm or 1/10 inch)
ALMOND CREAM
75g block margarine (1/3 cup)
60g caster sugar (5 tbsps)
1 tsp vanilla extract
1 tsp almond extract
75g plant based crème fraîche (1/3 cup)
75g ground almonds (3/4 cup)
TART
Blind baked pastry crust recipe
Almond cream recipe
7 poached/canned pear halves (poaching recipe below)
Sliced almonds for sprinkling
3 heaped tbsps smooth apricot jam for glazing
POACHED PEARS
7 pear halves (I used Williams pears; not too soft or overly ripe)
550 mls/1 pint water
zest of one lime or lemon
1 tbsp vanilla extract
150g sugar (3/4 cup)
Juice of 1/2 lemon
Method: Peel and halve pears then squeeze lemon juice over halves to prevent browning. Combine zest, water, sugar and vanilla, boil for 15 minutes, add pears then simmer for another 15 minutes, uncovered. Let pears cool in liquid then strain before using
A big thank you to my family and friends and of course, pets. This video is for the fabulous group of formidable women I met at the Cordon Bleu, London one year ago. May you all conquer the stereotypes of what it mean to be great in your field💖💖✨
A huge thank you of course, to my greengrocer, Locality, where I got the most delicious and fresh seasonal Williams pears💚
I hope you all try the recipe. Be sure to let me know on my Instagram via DM along with a photo! Link to profile below.
Thank you to my subscribers and those who take the time to watch. I truly see you and feel your support✨💖
I’ll see you all next week. Remember to love yourselves, take care of yourselves and treat yourselves WELL.
Much love and Big hugs
Renuka
The Sweet Delices Vegan
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