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
Poached Pears Place pears and granulated sugar in a medium saucepan
2
Pour in wine, then add enough water to cover the pears by at least 1/2 inch
3
Simmer, uncovered, until pears can be easily pierced with the tip of a knife, but are not mushy, 10 to 15 minutes
4
Strain pears, discarding the liquid, and set aside on a cutting board
5
Once completely cool, cut pears into thin slices
6
Place pears and granulated sugar in a medium saucepan
7
Pour in wine, then add enough water to cover the pears by at least 1/2 inch
8
Simmer, uncovered, until pears can be easily pierced with the tip of a knife, but are not mushy, 10 to 15 minutes
9
Strain pears, discarding the liquid, and set aside on a cutting board
10
Once completely cool, cut pears into thin slices
11
Pear Cake Preheat the oven to 350°F
12
Line pans with 24 baking cups
13
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
14
With mixer running, slowly pour in the oil
15
Continue mixing until combined
16
Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the insides of bowl, making sure everything is fully incorporated
17
Sift together the flour, baking powder, baking soda, salt, cardamom, and nutmeg and add to the batter
18
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
19
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
20
Scoop cake batter into the prepared baking cups, filling them three quarters of the way
21
Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through
22
The cupcakes are done when the centers spring back when you touch them
23
Remove the cupcakes from oven, and let cool completely while you make the almonds and buttercream
24
Leave the oven on
25
Depending on the kind of pears you use, your cake batter may appear loose and watery
26
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
27
Preheat the oven to 350°F
28
Line pans with 24 baking cups
29
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
30
With mixer running, slowly pour in the oil
31
Continue mixing until combined
32
Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the insides of bowl, making sure everything is fully incorporated
33
Sift together the flour, baking powder, baking soda, salt, cardamom, and nutmeg and add to the batter
34
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
35
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
36
Scoop cake batter into the prepared baking cups, filling them three quarters of the way
37
Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through
38
The cupcakes are done when the centers spring back when you touch them
39
Remove the cupcakes from oven, and let cool completely while you make the almonds and buttercream
40
Leave the oven on
41
Depending on the kind of pears you use, your cake batter may appear loose and watery
42
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
43
Roasted Almonds 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
Line a baking sheet with aluminum foil
50
Using a sturdy chefs knife, roughly chop the almonds
51
Place in a hot oven until toasted, 5 to 7 minutes
52
Remove the sheet from the oven, and immediately add the butter and salt
53
Gather up the corners of the aluminum foil, pinch to seal, then vigorously shake to coat the almonds
54
Set aside to cool
55
Almond Buttercream Prepare the recipe for French Buttercream
56
Add the almond extract and beat well
57
Prepare the recipe for French Buttercream
58
Add the almond extract and beat well
59
Assembly Fill a pastry bag fitted with a fluted tip with the almond buttercream, and pipe onto each pear cupcake
60
Fan a few slices of pear across each cupcake
61
Sprinkle the chopped roasted almonds on top
62
Fill a pastry bag fitted with a fluted tip with the almond buttercream, and pipe onto each pear cupcake
63
Fan a few slices of pear across each cupcake
64
Sprinkle the chopped roasted almonds on top