Tarte Bourdaloue
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Brown Sugar1.25 cup
Canola Oil2.25 cups
All-Purpose Flour (sifted)1 tsp
Baking Powder1 tsp
Baking Soda4 large
Egg (beaten)1 tsp
Kosher Salt1 tsp
Cardamom1 tsp
Nutmeg (freshly grated)1 cup
Whole Almonds1 tsp
Unsalted ButterDirections:
1
Pour in wine, then add enough water to cover the pears by at least 1/2 inch
2
Simmer, uncovered, until pears can be easily pierced with the tip of a knife, but are not mushy, 10 to 15 minutes
3
Strain pears, discarding the liquid, and set aside on a cutting board
4
Once completely cool, cut pears into thin slices
5
Pear Cake Preheat the oven to 350°F
6
Line pans with 24 baking cups
7
In a stand mixer with the paddle attachment, combine the pears, granulated sugar, and brown sugar, and mix on medium-low until well combined, about 1 minute
8
With mixer running, slowly pour in the oil
9
Continue mixing until combined
10
Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the insides of bowl, making sure everything is fully incorporated
11
Sift together the flour, baking powder, baking soda, salt, cardamom, and nutmeg and add to the batter
12
Reattach the bowl and paddle to the mixer, and mix on medium until just combined, then add eggs and continue mixing until the batter is homogenous, about 10 to 20 seconds
13
Remove the bowl and paddle from the mixer and, once again, use the paddle to scrape the bottom and sides of the bowl, ensuring that everything is well mixed
14
Scoop cake batter into the prepared baking cups, filling them three quarters of the way
15
Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through
16
The cupcakes are done when the centers spring back when you touch them
17
Remove the cupcakes from oven, and let cool completely while you make the almonds and buttercream
18
Leave the oven on
19
Depending on the kind of pears you use, your cake batter may appear loose and watery
20
If this happens to you, add another 1/4 cup of flour, then allow cake to sit in the refrigerator for 10 minutes or so to allow the batter to hydrate a bit before baking
21
Preheat the oven to 350°F
22
Line pans with 24 baking cups
23
In a stand mixer with the paddle attachment, combine the pears, granulated sugar, and brown sugar, and mix on medium-low until well combined, about 1 minute
24
With mixer running, slowly pour in the oil
25
Continue mixing until combined
26
Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the insides of bowl, making sure everything is fully incorporated
27
Sift together the flour, baking powder, baking soda, salt, cardamom, and nutmeg and add to the batter
28
Reattach the bowl and paddle to the mixer, and mix on medium until just combined, then add eggs and continue mixing until the batter is homogenous, about 10 to 20 seconds
29
Remove the bowl and paddle from the mixer and, once again, use the paddle to scrape the bottom and sides of the bowl, ensuring that everything is well mixed
30
Scoop cake batter into the prepared baking cups, filling them three quarters of the way
31
Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through
32
The cupcakes are done when the centers spring back when you touch them
33
Remove the cupcakes from oven, and let cool completely while you make the almonds and buttercream
34
Leave the oven on
35
Depending on the kind of pears you use, your cake batter may appear loose and watery
36
If this happens to you, add another 1/4 cup of flour, then allow cake to sit in the refrigerator for 10 minutes or so to allow the batter to hydrate a bit before baking
37
Roasted Almonds Line a baking sheet with aluminum foil
38
Using a sturdy chefs knife, roughly chop the almonds
39
Place in a hot oven until toasted, 5 to 7 minutes
40
Remove the sheet from the oven, and immediately add the butter and salt
41
Gather up the corners of the aluminum foil, pinch to seal, then vigorously shake to coat the almonds
42
Set aside to cool
43
Line a baking sheet with aluminum foil
44
Using a sturdy chefs knife, roughly chop the almonds
45
Place in a hot oven until toasted, 5 to 7 minutes
46
Remove the sheet from the oven, and immediately add the butter and salt
47
Gather up the corners of the aluminum foil, pinch to seal, then vigorously shake to coat the almonds
48
Set aside to cool
49
Almond Buttercream Prepare the recipe for French Buttercream
50
Add the almond extract and beat well
51
Prepare the recipe for French Buttercream
52
Add the almond extract and beat well
53
Assembly Fill a pastry bag fitted with a fluted tip with the almond buttercream, and pipe onto each pear cupcake
54
Fan a few slices of pear across each cupcake
55
Sprinkle the chopped roasted almonds on top
56
Fill a pastry bag fitted with a fluted tip with the almond buttercream, and pipe onto each pear cupcake
57
Fan a few slices of pear across each cupcake
58
Sprinkle the chopped roasted almonds on top
59
Poached Pears Place pears and granulated sugar in a medium saucepan
60
Pour in wine, then add enough water to cover the pears by at least 1/2 inch
61
Simmer, uncovered, until pears can be easily pierced with the tip of a knife, but are not mushy, 10 to 15 minutes
62
Strain pears, discarding the liquid, and set aside on a cutting board
63
Once completely cool, cut pears into thin slices
64
Place pears and granulated sugar in a medium saucepan