By, Mara Papatheodorou, Your Tastes & Traditions Expert
It all started with the pear!!
Eighteenth century French horticulturists cultivated this cousin of the apple to refine the taste and texture of what became a fruit favorite. A classic never goes out of style and Tarte Bourdaloue is exactly that! This refined creation is still the star at its namesake Patisserie Bourdaloue named for Rue Bourdaloue, the 9th arrondissement street in Paris on which this small pastry shop calls home. Created by French patissier Coquelin in 1909, this is a delectable sweet marriage of elegantly sliced pears and delicate frangipane (almond cream) atop a golden brown pate sucree.
As a pastry chef, you are guaranteed a perfect outcome for your own Tart creation when you use Matfer’s EXOGLASS® TART RINGS (3 1/6″, Height 3/4″ 346705).
In this month’s A Passion for Taste, read what featured chef Stephane Treand has say about pastry and his modern twist on a Tarte Bourdaloue classic! > Read the featured spotlight