Caramel Poached Pear Tart

Preparation info
  • Yield:


    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Caramel poached pear tart with bourdaloue cream, vanilla ice cream triangles, and cassis-flavored short dough boulettes cookie garnish. While few food historians can agree on the origin of the name of this classic French tart, one popular theory goes like this. Louis Bourdaloue was a 17th century Paris preacher who frequently bought baked goods from a stall outside of his church. The baker eventually moved to more permanent digs, founding a bakery that ultimately became Patisserie Bourdalou