TARTE BOURDALOUE // A long-time staple in French pâtisseries, this poached pear & frangipane tart is elegant, refined and absolutely scrumptious. It's also the perfect Easter treat! Get the recipe below 👇 (or visit our website) Ingredients • 1x 400g pack Carême All Butter Shortcrust Pastry, defrosted • 4 pears, peeled, cored & quartered • 1 cup caster sugar • 1 litre water • 1 cinnamon stick (optional). For the frangipane filling • 100g softened unsalted butter • 100g caster sugar • 100g eggs (

The custard tart to rule all custard tarts! Click here for the recipe >>> https://www.bestrecipes.com.au/recipes/best-custard-tart-recipe-2/s36vm9p6 | Best Recipes