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Tarte Bourdalou. To poach pears you. Faire préchauffer le four.
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The tarte Bourdaloue is a tart that was created in the nineteenth century by a Parisian pastry chef. It is said to have been created in the pastry shop Bourdaloue in Paris in 1909 by the famous patissier Coquelin. Preheat oven to 400.
Cover the dough with baking paper and place pie weights on top.
However no matter how mind blowing the tarte bourdaloue is almost no one in this country knows what. Bake for about 40 to 45 minutes until top is nicely light brown color. Mettre la pâte sablée dans un moule graissé et. Certain desserts stand the test of time and one of those classics is la tart bourdaloue.
