Almond Pear Tart - Bruno Albouze
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- Опубликовано: 10 ноя 2014
- Tarte Bourdaloue is one of the most popular French pie 🍐
To get the full recipe go to brunoalbouze.com
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Sir, I tried your tart, and its simply out of this world! I definitely make it again...thank u for your recipe!!
I made this, it was absolutely fabulous :)
I've made this few times now. It is simply delicious ! Everyone who tries it is surprised (pears dont really grow here). Thank you Bruno !
Everything you make looks like a piece of art! Bravo!!!! Wish I could have a slice now.
💛
Wow this is the first time I'm stopping everything and baking this pie immediately :) so many good things in life but we forget to enjoy them
Thank you for sharing a wonderful recipe. I made this and share some to my staffs. They all loved it and asked for recipe.
I have just made this tart, it was excellent ! Don't change a thing! Merci Bruno !
I just made this and everyone in my family raved about it. Thank you for such a great recipe.
I’ve made these a few times already because they’re really great! Thank you.
You are a genius Bruno ! Your skills and artistic touches make every dish perfect !!!! Not only I get entertain but I learn so much ..... Thanks
I made this for my family and it was superb. The frangipane was excellent and has a great coarse texture. Only thing I would do differently would be to prevalent tart shell, as it was soggy and under baked. I also glazed it with apricot preserves and amaretto
I love the smell of this tart, and your grandmere's village looks like paradise. Merci Chef.
I'm so trying this for thanksgiving :3 Thanks for the recipe!
I spent my childhood in Germany and your recipes remind of the food I miss. A true fan.
Delicious recipe and easy to make!
This will definitely be a regular any time that pears are in season.
My sister just made it today and I watched your video while eating it .. It taste heavenly and she made it soo pretty ..
thank your Bruno for your recipes and for the entertaining videos that simplifies "fancy" cooking and encourage us to try something different ..
I tried it many times always successful. Tastes grate ...thank you bruno
I made these for a bakes ale at my school.
They were the first to finish next to the macarons.
They
Were
Amazing.
I am trying this today with granny smith apples on top. Great recipe!
One of my most favorites ! I will make you version soon chef ! Thanks !
I prepared your tart on my Christmas Eve menu, and guess what? It was completely DELICIOUS!!! As soon as I put it on the table it disappeared. Congratulations, your recipes are excellent!! Regards from Panama!!
Wow, this looks AMAZING. I will try it. Bruno what quality recipes and productions you provide for us. I love it, thank you!
your recipes always inspires me
This man is just brilliant. Thank you
Love it!! This will definitely be on my Thanksgiving menu.
If Laura Vitale got her own TV cooking show, then you should get like 10 TV shows ... and VERY soon.
Laurasloopyinthekitchen..Bruno is the real chef..
anna taz Right on, you're absolutely right. The difference is day and night between Bruno and Laura. That's why I'm saying if she can get a TV show, then Bruno should get 10 of them!!!
I don't think it really does justice to compare them. Laura is popular for her simple rustic recipies whereas Bruno is more of the professional kind. Not all people like a particular style, you know.
-Sarah- You have a point. But it seems that most the chefs on TV nowadays make simple recipes. Some foodies like me, like to be challenged and learn how to perfect recipes and make them more professional. For us the days of Julia Child are long gone, That's why I love Chef Bruno because he's not the norm. And he has many simple recipes btw, but they are done w/ style and skills. Just my two cents ... 😌
LesFoodies It's understandable why Laura got a show: her cooking style is simple, yes, but more importantly her recipes are much more familiar to most American home cooks. Albouze's recipes remind me more of the old Food Network guard (like Emeril, Batali, Pepin, etc.) when cooking shows were meant more for a niche audience and the infrequent curious viewer. Basically professional cooking in home disguise, which I personally love, but not for everybody.
Bruno, your videos are pure perfection ! So much details and precision ... you are AMAZING
want to make this long long time ago,and finally i made it yesterday and bake it this morning ,absolutely love it! i did change the crust by using almond meal, oat flour mix with maple syrup and water that's it so good! big thanks for the recipe! definitely make again later with fresh fig, enjoy watching your vedios!
I m from morroco thank you for sharing with us all those beautiful recipes.
I know zero about baking, but I tried this recipe step by step and WOW, it turned out soooo yummy. Thanks so much Bruno for sharing. .. now the problem is my husband keeps asking me to make more 🤦🏻♀️
Ma tarte préféré bravo chef bonne continuation
What a beautiful dessert for the holidays! Well done!
Omg !!! Amaaaazing thanks chef am a huge fan of yours all your recipes are good I tried this one came out delicious thanks a lot
Thank you so much for this amazing recipe. It was a little too sweet, so I´ll reduce the sugar next time.
I just made this. Delicious flavour. Not having any dark rum, I threw in a splash of Jack Daniels, seemed to go well with the almond flavour. The almond cream was runnier than Bruno's so I had to add some more almond meal and corn starch. Also, the tart base was barely cooked - maybe a partial blind bake before filling tart would be good?
You may have cookrd it on too high a shelf. Try cooking the tart on a lower shelf in the oven. Your pastry base will then cook better.
Another recipe from a master. Brilliant video Bruno. Keep cooking. Blessings ChefMike
wow...looks wonderful. i do almond cashew butter, might add a little in base. cant wait...
This cake is so delicious and crusty. I baked it and love it
I almost fell unconscious how delicious this is. Nom nom nom!
I made it was so good that my family asked it for Christmas, so making it tomorrow again) thank you
I do it. It's huge. Thanks a lot for Bruno. C'était une tuerie.
Hi, YOU are the best !!! I enjoy watching your professional skills!!! Thank you very very much for your kindness sharing your knowledge with us. Have a nice weekend!
Do you have your own restaurant or cafe? I ask because your skills are incredible
***** Yes, online ;)
Bruno Albouze lol
OMG it looks so amazing👍😍😁I am going to make one
Honestly I can't believe you left the beauty of France, of this beautiful village for the U.S.???!!!!! Really!!! I'm from Europe as well, but from Eastern Europe, but I strongly believe that many Europeans think that America is this paradise and it is not. There are def. beautiful places in America and one can live well, but only if the individual earns very well, because we know that their are many facades to America.
I agree with you 💯
Europe is way more developed than the USA
America is over-rated and the health care sucks 👎👎
Love everything you do since your very first video
Made it a few days ago; it was delicious, though the bottom wasn't as well-baked as I'd like. Maybe I'll put it lower in the oven next time or pre-bake the shell.
Chef Bruno, now that was amazing, I'm going to make this recipe this weekend, I've already made the pie crust, best & easiest pie crust pastry I've ever made. I made the pie crust in my food processor so easy & quick..Thank Chef Bruno, you are truly amazing Ciao Ciao 😀😀
I Just made your madeleins, delicious! Loooove your vids! Thank you for sharing! Regards from Mexico!
I was looking a long time for this recipe...Thank you
j'adore tout ce que vous preparez Chef ...vous êtes le meilleur 😉
Bruno your food is so heavenly!!!! I would love to try to make this soon. YUM!!!!
Oh that looks sensational and so yummy!
Why don't you bake pie base? Won't it remain raw in the end of baking with all fillings?
Too bad your website is dysfunctional. But thanks for reminding me about almond cream. "La Technique" has great guidance with no broken links 😜
Maybe a dirrect link to the recipe would help?
Amazing Bruno!! Always love watching your cooking videos!!
Keep up the good work! Greetings from Amsterdam
Wow! The word Amazing is an understatement for what you make Bruno! Can you please tell me which brand of butter you use, it looks so yellow and delicious, is it Irish butter, because I know regular butter is white and not that appealing, so which brand do you use? Thank you!
Lovely! I like your warrior style. Others look delicate, nothing wrong with that
Je vais faire cette recette cette après midi merci grand chef 💕🙏
Could I use Puff pastry instead of the sweet crust?
French always do it better!
do u think it would be alright to use a mixture of pear and Italian plum for this? I'm worried the plums might be too juicy for it and it won't set?
Looks delicious. Is the pie shell not blind baked?
I made this and the hardest part was letting the pears ripen. Very good recipe.
Hi
First I want to say Thank you 🙏 for your amazing recipes and wonderful technique. You are the best. I have a question about the crust. If I bake extra crust and wrap them tightly, can I freeze them or bot? And if yes, how long can be store in freezer
Thanks 🙏
Rozita
Still wondering why Bruno isn't on The Food Network....brilliant food artistry.
🎉🎊 I made it 🎉🎊 it was AMAZING 💃🏻
Ok chef . I will give it a try!
I love it. This is really great. And woooooow you really great chef.
Magnifique et super belle.
Ou je peut acheté la vanille liquide?
Merci et bonne continuation
What type of pears are these? Will Bosc pears work?
Bruno, can you please explain the difference between almond cream filling and frangipane? Thanks
I'm eating one slice right now, delish!!!!!!!!!!! 😆😆😆😆
sir your almond tart is very best.
Magnifique!
Hi, no need to bake the shell seperately?? Pls help
HiI could not find this on the website. Can anyone help please?Thanks
It's. A. Beautiful. Pie...........
Dear Maestro!
You are Genies!
Lora Grigoryan i m not a genious but i love u anyways 😘
oh my god! this is the channel i've been looking for!! BRUNO mah man
Mmmmm!
Thanks Bruno you are fantastic
What type of apples would you suggest for this recipe (i hate pears)
Clemsonshawty pink
Augh. WHY DO I KEEP WATCHING THIS WHEN I'M HUNGRY.
I know that I am late to this recipe, so how dare I ask a question...BUT: I if were to make this for someone who absolutely disagrees with the consumption of alcohol, (even if it is only to flavor something and that it would bake out the alcohol content, anyway) what would you suggest that use in place of rum? Please be kind, dear Bruno, and help me with this question!
HI bruno, most of my life i have made almond tart adding the egg after creaming the butter and sugar. Here you seem to add the dry ingredients in 2 stages and THEN add the egg, Any reason why? i would love to know Thanks
Something I don't understand: why must we flat the dow before to refrigerate and then for a ball that will be flattened ? Why not go from the square we get from the fridge?
You will. 1)The dough is flattened to chill faster. 2) The chilled dough must be worked out again to soften enough but to rolled out without cracking. 3) Restarting from a ball, gives the disk needed to be shaped into a pie😋 Pros' tips..
Thank you Bruno. Just out of the oven. Looks delicious although I couldn't really work the dough. I left it one night in the fridge but here in South of France, room temperature must be around 27°C and it was really not cold. It was sticky. I wonder if it should not rest in the freezer. I am sure nevertheless it will be delicious but I would not pass my exam in a Patisserie school. O will give a second try. I really love your channel. A lot of success in the US. You deserve it.
Great video thanks
tu me manques Chef!!! tu es où Bruno?!!! please come back NOW!
why is your website down? how can we access your amazing recipes?
Looks so pretty🍐🥮
Just want some trainings you're the best !😘
Love from India!!!!
what's the reason for not blind baking this crust?
Mmh...Bruno why do you do this me? Now I am just going to have to try this! AMAZING!!
But I do like to blind bake my crust first ! I can't stand under baked /soggy crust !
Andria Kuei You didn't get it. sorry. Totally useless for this kind of tart; like poaching pears.. a waste of time - It will come out perfectly baked; crispy on the bottom and soft on top.
Hey Mr Bruno
I would like to try your recipe but it’s missing on your website. Maybe you could check it so I can view & print it. Thanks in advance!
I don't eat eggs, what can I use??
Bravo
haha your voice is so interesting. it's like telling story in a movie.
How come no cream pat in Frangipane? A very French thing to do, considering you are a French.