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
Pear Cake Preheat the oven to 350°F
7
Line pans with 24 baking cups
8
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
9
With mixer running, slowly pour in the oil
10
Continue mixing until combined
11
Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the insides of bowl, making sure everything is fully incorporated
12
Sift together the flour, baking powder, baking soda, salt, cardamom, and nutmeg and add to the batter
13
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
14
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
15
Scoop cake batter into the prepared baking cups, filling them three quarters of the way
16
Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through
17
The cupcakes are done when the centers spring back when you touch them
18
Remove the cupcakes from oven, and let cool completely while you make the almonds and buttercream
19
Leave the oven on
20
Depending on the kind of pears you use, your cake batter may appear loose and watery
21
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
22
Preheat the oven to 350°F
23
Line pans with 24 baking cups
24
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
25
With mixer running, slowly pour in the oil
26
Continue mixing until combined
27
Stop the mixer, remove the bowl and paddle, and use the paddle to scrape the insides of bowl, making sure everything is fully incorporated
28
Sift together the flour, baking powder, baking soda, salt, cardamom, and nutmeg and add to the batter
29
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
30
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
31
Scoop cake batter into the prepared baking cups, filling them three quarters of the way
32
Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through
33
The cupcakes are done when the centers spring back when you touch them
34
Remove the cupcakes from oven, and let cool completely while you make the almonds and buttercream
35
Leave the oven on
36
Depending on the kind of pears you use, your cake batter may appear loose and watery
37
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
38
Roasted Almonds Line a baking sheet with aluminum foil
39
Using a sturdy chefs knife, roughly chop the almonds
40
Place in a hot oven until toasted, 5 to 7 minutes
41
Remove the sheet from the oven, and immediately add the butter and salt
42
Gather up the corners of the aluminum foil, pinch to seal, then vigorously shake to coat the almonds
43
Set aside to cool
44
Line a baking sheet with aluminum foil
45
Using a sturdy chefs knife, roughly chop the almonds
46
Place in a hot oven until toasted, 5 to 7 minutes
47
Remove the sheet from the oven, and immediately add the butter and salt
48
Gather up the corners of the aluminum foil, pinch to seal, then vigorously shake to coat the almonds
49
Set aside to cool
50
Almond Buttercream Prepare the recipe for French Buttercream
51
Add the almond extract and beat well
52
Prepare the recipe for French Buttercream
53
Add the almond extract and beat well
54
Assembly Fill a pastry bag fitted with a fluted tip with the almond buttercream, and pipe onto each pear cupcake
55
Fan a few slices of pear across each cupcake
56
Sprinkle the chopped roasted almonds on top
57
Fill a pastry bag fitted with a fluted tip with the almond buttercream, and pipe onto each pear cupcake
58
Fan a few slices of pear across each cupcake
59
Sprinkle the chopped roasted almonds on top
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