Wednesday, 17 December 2014

Bourdaloue-inspired tart with cherries and blackcurrants

I love tarte bourdaloue in its traditional form with pears, but I also love it with apricots or peaches. There was a time when I had an overdose of apricot-bourdaloue when I was working in Morocco. It was a sweet overdose.



I have previously posted a similar recipe in French where the star of the show was the peach. So you get the picture, you can use many fruits: pear, apple, apricot, cherry, berries...



There is something about these tarts, you get different textures in one bite: from crunchy to moist to soft and melting in your mouth. The fruits bring a balanced sweetness and acidity beside their fruity flavour.


Ingredients
Makes about 20 cm tart
Prep: 15 min – baking: 25 min approx

Shortcrust or pastry dough
  • 250g of flour
  • 125g of butter in cubes, slightly cold
  • ½ tsp of salt
  • 1 tbsp of sugar
  • 1 egg yolk, beaten with
  • 3 tbsp of cold milk, approx
  • 1 tbsp of almond powder (if used, reduce it from the flour weight)
Almond cream
  • 100 g of almond meal, preferably toasted for 5 to 10 min until it releases its smell
  • 2 eggs at room temperature
  • 100 g caster sugar
  • 100 g of butter, soft at room temperature
  • A pinch of salt
  • 1/2 tsp of vanilla beans or a few drops of vanilla extract 
Filling
  • 400 g of fresh cherries (pitted) and blackberries or any fresh seasonal fruit
Glazing (warm and sift)

  • 2-3 tbsp of apricot jam
  • 1 tbsp of water





Preparation 

Tart shell

Mix the flour with sugar and salt. Rub with cold butter until you reach a crumbly consistency. Bring the dough together by adding the egg yolk liquefied with milk. DO NOT OVERWORK the dough so it does not become elastic. Flatten it to an "abaisse"  in a cling film. Cover and place it in the fridge for 2 hours or in the freezer for 10 min.

Almond cream

Preheat the oven at 180 C.

In the meantime, make the almond cream, whisk sugar, salt and soft butter until creamy, add the eggs and flavourings and whisk again. Fold in the almond meal. Mix to combine and set aside.



Assembly and baking

Preheat the oven at 170 degrees C (for small ovens) or 180 degrees C (standard ovens).

In a lightly floured parchment paper, roll the shortcrust dough to 2-3 mm thickness. Transfer to tart pan and use your fingers delicately to press the dough to the corners. Leave 2-3 mm of extra dough exceeding the edges and cut neatly. Slightly prick the bottom. 

Place the berries all around and then top them with almond cream. Should you wish to make a real bourdaloue, place quarters of poached pears or peaches or apricot on top of the almond cream.


Bake for about 35 -40 min or until the edges and the top take a nice golden colour.

Once the tart is out of the oven, place the pan on a grill and brush it with a warm apricot glaze to give a shine but also to protect the fruits from the air. Leave the tart to cool.


Do not move it from its pan until it has cooled.

Serve the cherries-bourdaloue tart at room temperature.


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