Tarte aux poires bourdaloue
This tart takes me back to my time as an apprentice as though it were only yesterday. It also reminds me that a dish doesn’t have to be complicated to be truly great. The combination of pear and almonds is simply gorgeous and I’ll let you in on a secret: I don’t mind if you use tinned pears here. Actually, they are the only tinned fruit that I’ll allow you to use!
Manu’s French Kitchen: recipes by Manu Feildel, photography by Chris Chen, published by Penguin Lantern
