“The tip for making a good tart”: Cyril Lignac shares his recipe for a pear delight, Bourdaloue tart!

Head to the Capital with Cyril Lignac. On the waves of RTLthe French favorite chef has revealed his version of the Bourdaloue tart.“Created on rue Bourdaloue in the 9th arrondissement of Paris, this specialty is also called amandine tart”, he specifies. Always proud to share his know-how with as many people as possible, Cyril Lignac has revealed one of the culinary secrets of this classic French pastry. “To make a good pie, the trick is to bake the dough blind first”, he says. Up to you !

For the sweet dough:

• 30 g of almond powder
• 180 g of flour
• 90 g of icing sugar
• 1 organic egg
• 15 g of cornstarch
• 120g butter
• 10g butter for the tart pan

For the almond cream:

• 14 g of amber rum
• 50 g cornstarch
• 1 g of fleur de sel
• 95 g of softened butter
• 120 g of icing sugar
• 150 g of almond powder
• 1.5 organic eggs
• 2 pears in homemade syrup
  

Preparing the sweet dough:

1. In the bowl of your robot fitted with a sheet or in a salad bowl, pour the almond powder, starch, flour, fleur de sel and icing sugar. Stir everything together.
2. Add the softened butter. Mix again and add the egg. Beat the mixture gently. Remove the dough from the mixer and place it on parchment paper. Fold the paper and reserve the dough in the refrigerator for 15 minutes.
3. Melt the butter and let it cool to butter the mold.
4. Preheat the oven to 180°C. Remove the dough and baking sheet from the refrigerator. Roll out the dough between two sheets of baking paper to a thickness of 2.5 mm and place it back in the fridge for 15 minutes on the cold baking tray so that it is flat.
5. Put the dough at the bottom of the tart pan and line it. Run the rolling pin around the edges to even out. Prick the bottom of the dough with a fork and cover the dough with a sheet of baking paper. Then add dried vegetables or cooking beads throughout the inside of the mold. Reserve in the refrigerator for 20 minutes. Then cook everything for 10 minutes. The dough should be pre-cooked, dry and barely colored.
6. At the end of cooking, remove the tart from the oven, place it on a rack and carefully remove the paper with the vegetables.

For the pears and almond cream:

1. Cut the two pears in syrup into cubes without the core. Place them aside in a bowl.
2. For the almond cream, add the sugar, almond powder and cornstarch to a salad bowl. Mix.
3. Incorporate the softened butter, stir with a spatula then add the egg and the rum. Pour everything into the tart base.
4. Carefully arrange the diced pears. Bake the mixture for 40 minutes in the oven. At the end of cooking, unmold and cool on a rack.