- 1x Blind baked tart case 22cm
- 9oz Frangipane
- 4x Poached pears halved
- 4oz Pear puree
- 1x Pear eaudvie
Tart Bourdaloue
Simon Bonwick
7th September 2017
Tart Bourdaloue
This is my recipe for Tart Bourdaloue from the menu at the Michelin starred, The Crown at Burchetts Green
Ingredients
Method
Line a tart case with pear puree and spread with frangipane. Gently press the pear halves into the frangipane and dot with eaudvie. Bake in the oven at 175°C for 25-30 minutes.
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