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French Apple Crumble Cake

How on earth could a simple apple crumble take me so long to find the correct name to fit this recipe? I’ve called this a French Apple Crumble Cake, yet it’s without the cake bit.

French Apple Crumble Cake

French Apple Dessert Inspiration

With an abundance of French apples this Autumn, I wanted a classic yet healthy apple dessert.
This recipe “Le Gâteau aux Petits Lu®” of Danièle Thompson caught my eye in Philippe Conticini and Pascal Frey’s compilation of nostalgic desserts by French celebrities in “Souvenirs Gourmands” (bought at their book launch in 2015 at the Pâtisserie des Rêves in Paris).

Danièle’s gâteau is genius. It’s basically a crumble with unsugared, lightly spiced apples. It’s given le French Touch by layering apple compote with a biscuit crumble in a rectangle or ring and left to chill in cake shape for 24 hours.

C’est tout.

Oat and almond toasted crumble

Well not quite.

Instead of using ready-made commercial biscuits, I made my own favourite Scottish oat crumble topping. So, does this make it an ‘Apple Crisp’, as it contains brown sugar and oats? Hmm. I’ve added ground almonds too.

Oat & Nut Crumble

This isn’t anything astounding, though, is it? As a Scot, it’s understandable we like adding porridge oats to  crumble toppings – as you can see from this simple apple oat crumble dessert. Moreover, the (optional) nutty addition of almonds adds more texture and flavour. Pudding proof is adding ground hazelnuts in this wicked chocolate hazelnut pear crumble.

Gingerbread spiced apple lemon compote

Naturally Sweet Apple Compote

The compote could be made purely with a sticky vanilla pod or bean but I love Danièle’s addition of pain d’épice/gingerbread spice. In this case, I had the French gingerbread spices to hand (cloves, cinnamon, cardamom, star anise) and so infused them into the bubbling lemon juice and apples.

So, what do I love most about this French Apple Crumble Cake? The choice of naturally sweet apples (Golden Delicious and Pink Lady) means there’s no need to add any sugar to the fruit. The result is sweet enough and it’s healthy too!

layering oat crumble with spiced apple compote

French Apple Crumble ‘Cake’

This isn’t really a French ‘cake’. Unlike apple crumble cakes on the web, this is rather more of a cake look-a-like.  In France, a “cake” is a transportable rectangular cake made with flour and it’s designed to rise (e.g. Banana Chocolate Marble Cake).

Instead, this French Apple Crumble Cake just rises to the occasion for teatime, dessert – or even breakfast or brunch and let’s even add it to the Thanksgiving table. It’s really a French gâteau but translated into English sounds awfully complicated. So I’m sticking with cake! Without the cake. Jings, now I’m making it sound complicated – but it’s just the delicious subtleties of the language.

French Apple Crumble Cake

Can I replace the Apples with other Fruits?

Keep it simple. Stick with apples rather than alternating with other fruits, as the compote should stay compact and avoid being too liquid.  Replace an apple with a pear at most but keep it at that to enjoy this recipe at its best. Using Granny Smith apples are good but remember they’re tart and would require some sugar.  Like in Danièle’s  original recipe, use a mix of Golden Delicious (I love how the French pronounce  them as “Gaulden“) and Pink Lady, as they’re the easiest to work with and naturally sweet.

Can I make it Gluten Free or Vegan?

This recipe is relatively low in gluten but if you want to omit the flour completely to make this completely gluten free, double the amount of oats and ground almonds. To make this recipe vegan, replace the butter with your favourite non-dairy spread or melted coconut oil for the best vegan crumble topping.

Can I freeze it?

I don’t recommend freezing it as, although possible, the crumble will become not as crisp and – dare I say such a horrible word in baking? Soggy. So let’s keep it crumbly crisp and serve simply chilled. Speaking of which, I do stress that the cake needs to chill for 24 hours in order to keep its perfect shape and eaten at its best on the day.

French Apple Crumble Cake Ice Cream

How to serve French Apple Crumble Cake

This French Apple Crumble Cake is excellent served simply on its own, as the French tend to do.  However, for many of us who love that little extra luxury on the side, a drizzling of caramel au beurre salé (see my salted caramel sauce recipe) would be perfect with a dollop of good crème fraîche.
If we want to be British about it, add custard – or try this lightly spiced French chilled custard, Chai Tea Crème Anglaise. For ice cream lovers, chestnut ice cream is a perfect Autumnal or Winter treat.
Alternatively, serve with the lot if you plan to make this for a perfect, fruity Thanksgiving dessert!
JINGS – I have it!  Let’s call it Thanksgiving Apple Crumble.

More Apple Dessert Recipes:

Sticky Toffee Apple Pudding

Alsatian Apple Custard Tart

Individual Apple Rose Tatins

Classic French Tarte Tatin

Gingerbread, Apple & Salted Caramel Trifles

Cheat’s Danish Apple Cake by FabFood4All

Toffee Apple Hazelnut Cake by Tin&Thyme

Persimmon Apple Crumble with Rum Sauce by Christina’s Cucina

 

French Apple Crumble Cake

French Apple Crumble Cake Recipe

5 from 3 votes
French Apple Crumble Cake
French Apple Crumble Cake
Prep Time
25 mins
Cook Time
35 mins
Chilling Time
1 d
Total Time
1 hr
 

A chilled healthy Apple crumble style cake - served chilled with a naturally sweet and spiced apple compote sandwiched between an oat and almond crumble

Course: Brunch, Dessert, teatime
Cuisine: British, French, Scottish
Keyword: apple crisp cake, apple crumble cake,, baking with oats, healthy apple desserts
Servings: 6 people
Calories: 436 kcal
Author: Jill Colonna
Ingredients
Crumble
  • 100 g (3.5oz) butter (room temperature)
  • 50 g (1.75oz) coconut sugar or muscovado sugar
  • 100 g (3.5oz) plain flour (all purpose)
  • 50 g (1.75oz) medium rolled oats
  • 50 g (1.75oz) ground almonds (almond flour)
Apple Compote (Gingerbread-spiced)
  • 1 kg (2lb 3oz) apples 3 Golden Delicious, 2 Pink Lady
  • 1 vanilla pod (or 1tsp vanilla powder)
  • 1 star anise
  • 1 cinnamon stick
  • 2 cloves
  • 4 cardamom pods
  • 1 lemon, juice only
  • 1/4 tsp fleur de sel (a pinch)
Instructions
Make the Crumble:
  1. Preheat the oven to 190°C/170°C fan/375°F/Gas 5

  2. Combine all the crumble ingredients an a large bowl, lightly rubbing through your fingertips until the mixture resembles breadcrumbs. Set aside. (I often make double quantities of crumble and at this point freeze the other half for an extra speedy dessert next time!)

  3. Spread evenly on to a baking sheet covered in baking parchment or with a silicone mat. Bake for about 15 minutes, until the crumble is golden brown. Set aside to cool.

Make the Apple Compote:
  1. Peel and cut the apples into small cubes. Put all the ingredients in a saucepan, cover and heat gently for about 20 minutes, stirring occasionally until the apples have become soft (I love keeping a few bits still visible for texture). Set aside to cool.

Preparing the Apple Crumble Cake:
  1. Butter a 20cm cake ring or springform cake tin (or 20cm x 8cm rectangle) and place directly on the serving plate. Sprinkle half of the cooled crumble mix evenly on the bottom, then spoon all the apple compote evenly. Top with the rest of the crumble and transfer to the fridge for 24 hours. Lift off the cake ring or take off the springform tin (this is so much easier than it sounds!)

Recipe Notes

Serve chilled on its own with a dusting of icing/confectioner's sugar. Also good with warmed salted caramel sauce, chilled Chai Crème Anglaise (or at room temperature) or candied chestnut ice cream or a good old blob of crème fraîche.

Jill Colonna

MadAboutMacarons.com

Montmartre Chocolate Pastry Walk

Lately I’ve had visitors to Paris asking if I still lead my mad chocolate and pastry food tours in Saint-Germain-des-Prés. Alas I don’t but, to make up for it, I have created this self-guided walk around my favourite less-touristy parts of Paris’s artistic hilltop village. Welcome to this Montmartre Chocolate Pastry Walk!

Montmartre chocolate pastry walk kisses

This walk came about when my French girlfriends came up north for our annual girls’ weekend and, as we had so much fun previously exploring chocolate and pastries in Saint-Germain, I surprised them by preparing my new Montmartre chocolate pastry walk – around the more hidden side of Paris’s most famous village.

It wasn’t completely a chocolate and pastry ‘tour’ as such, but more of a day-long, meandering walk while munching on chocolate, pastries and macarons along the way. We added a simple Amélie-style lunch, drinks then a historic dinner – where we could feel Toulouse-Lautrec keeping a more low-profiled, spectacled eye on us, as we checked out the absinthe being poured at the next table, comme à l’époque.

Montmartre café autumn

As you can imagine, I can’t possibly mention everything to do here, but it hopefully gives you an idea that there is more to Montmartre than Sacré Coeur and Place de Tertre, much as they’re special.

Are you ready? Take a seat and on y va!

Montmartre Chocolate Pastry Walk

Montmartre walk from metro Blanche

My self-guided Montmartre chocolate pastry walk starts at Metro Blanche, with Hector Guimard’s familiar Art Nouveau entrance. As Montmartre’s hill (‘la butte’) is 130m and boasts 38 staircases, we want a minimum to climb so this is a good starting point.

Chocolate Haven in Pigalle

For an immediate dose of chocolate endorphins, head to 30 rue Fontaine, a bit south of Place Pigalle, À l’Etoile d’Or. See my separate post on a visit to the pigtailed chocolate goddess, Denise Acabo’s boutique.

Did you know that just above the shop was one of 3 apartments where Toulouse-Lautrec lived on the same street? He also lived at N°19bis, where Degas had his workshop – although didn’t get the chance to exchange with the more illustrious artist at the time. Can you imagine being une mouche on the wall, witnessing them crossing on the staircase?

LEtoile D'or Denise Acabo Paris

Calling Henri to come down for a chocolate break?

Stock up on a bag of chocolate Sauternes-soaked raisins, and head to the Cemetery of Montmartre, passing the iconic cabaret, Le Moulin Rouge, which celebrated its 130th birthday (1889) this year.

Montmartre cemetery entrance on avenue Rachel

Entrance to the beautiful Montmartre Cemetery is via avenue Rachel. Grab a reference map by the door on the left, as there are many avenues to negotiate to find your favourite personalities. Ours included Michel Berger & France Gall, Emile Zola, Offenbach, Berlioz, Degas, Dalida, Sacha Guitry (he’s right there at the entrance with a funny greeting) and Louise Weber, known as La Goulue, creator of the French Cancan.

Montmartre cemetery fall

Rue Lepic: Music, Film and FOOD!

The 18th arrondissement of Montmartre beckons with a walk up Rue Lepic. Queue many film soundtracks from here, one of my favourites being ‘Les Ripoux’ (1984) starring Philippe Noiret and Thierry Lhermitte. Spellbinding accordian waltzes from Yann Tiersen came in 2001 with Jean-Pierre Jeunet’s film, ‘Le Fabuleux Destin d’Amelie Poulain‘ (aka Amelie, played by Audrey Tautou).

For a treat, I sometimes book lunch at Amelie’s Café des 2 Moulins (referring to the 2 remaining windmills). Normally during the day it’s bustling, with 2CV cars stopping by so I managed to snap it later during a rare, tranquil moment!

Montmartre chocolate pastry walk Amelie brasserie

Stopping for a drink here can be pricey but a no-fuss brasserie-style lunch is great, soaking in the ambience by the familiar zinc bar. We could have gone for Amélie’s favourite crème brûlée, cracking into the caramel layer with the back of a spoon. However, with so many places still to see and treats to try, we kept space for the rest like good French girls. Although they also make a savoury foie gras crème brûlée – for next time!

Montmartre Amelie Poulain

Montmartre’s Tempting Tarts

You’ll find many people at both windows – à faire du lèche-vitrine – literal window-licking at Les Petits Mitrons, also on rue Lepic. This family-run artisanal bakery is The Montmartre address for les tartes, churning out the most delicious seasonal vegetable or thinly caramel-crusted fresh fruit tarts.

Montmartre chocolate pastry walk

My ‘radishing’ girlfriends couldn’t decide the best and I’m still tasting to find out – although the plum and apple tarts are rather exquisite in Autumn.

That wasn’t me holding radishes for a wee snack: there’s a small market by the side of the street, just in case there’s not enough food already from the boucher, poissonier and fromagerie to choose from here!

French Family Chocolate & Confectionary

Montmartre chocolate pastry walk Mere de Famille

Across the street is À la Mère de Famille, is known as Paris’ oldest chocolate shop. The first green and gold-facade shop opened as a grocery in rue du Faubourg-Montmartre in 1761 (I strongly recommend you visit the original, which is classed a historical monument with wooden counter and rows of confectionary jars).

Today the family has an impressive chain of a dozen more chocolate-confectionary boutiques around Paris, all reminiscent of la Belle Epoque. Fans of chocolate orange will love their different orangettes plus calissons: losange-shaped, mouth-sized iced marzipans from Provence.

Where Korea Meets French Savoir-Faire

Turn right onto rue des Abbesses then first left on rue Tholozé for Chocolat Illèné.
Since 2015, Koreans Hyunsoo Ahn and Hyejin Cho both set up shop here after a star-studded chocolate-pastry career in Paris. While Hyunsoo was being trained by chocolatiers Michel Chaudun and Patrice Chapon, Hyejin was learning from pastry chefs Christophe Adam at Fauchon and Camille Lesecq at le Meurice.

Montmartre chocolate pastry walk macaron tower

Don’t be shocked by this macaron tower. It’s a mix of the smooth Parisian gerbet macarons and deliberately cracked, old-fashioned macarons à l’ancienne which are simply melt-in-the-mouth gluten-free almond deliciousness. (I’ve written an article for more on the different kinds of French macarons.)

Montmartre chocolate pastry walk illené

Choose from seasonal flavours or the favourites at all times of year: pistachio, caramel, sesame, black sesame and soya milk. I was most intrigued by l’Armoise. Yes, you can even taste a MUGWORT herbal macaron, which I believe should have a more scrumptious name in English, don’t you?

Their signature chocolate, l’Illené, with timut pepper ganache and Korean candied plum demonstrates their art of blending Korean culture with French savoir-faire.

Montmartrois Humour

Although we could continue and see the many interesting cafés, bars, brasseries, boulangeries (Grenier à Pain) cheese shops, ice cream shops (Une Glace à Paris, Emmanuel Ryon MOF is a must), etc. on rue des Abbesses, turn back towards rue Lepic, as we’re going to follow it around uphill, now that we need to a break from eating and discover the rest of Montmartre’s ‘butte’!

Montmartre chocolate pastry macaron walk

First, some typical Montmartrois’ quirky humour. You’ll spot artistic graffiti with their play on words on many corners and alleys (I loved ‘Gilles est jaune’, sounds like my name Jill in French, Cheeeele, Giles is yellow – referring to the Gilets Jaunes yellow vests) but this one is a cracker, referring to the difference between Macaron vs Macaroon.

The Hunchback of Montmartre

Montmartre chocolate pastry walk teacakes

While we’re here, La Bossue is a cosy address on the corner of rue Lepic for weekend brunch (reservations essential), also lunches or for tea and cake. Thanks to my bubbly local friend, Lily Heise, we nibbled on the most delectable homemade gluten-free financiers and I immediately added this gem to my on-growing list of favourite Parisian tearooms. Lily is the author of 2 Parisian romance novels and her blog includes the most romantic places to visit in Paris.

Montmartre Van Gogh appartment

Just opposite, continuing on Rue Lepic at N°54 is a blue door that, paradoxically, always looks like it needs a paint! It’s where Vincent Van Gogh stayed with his brother, Theo (1886-88) before he moved south.

Bold, Buttery Boulangerie

Continue gently up the hill here by just one block, turn left on rue Tourleque and check out the bold and buttery viennoiseries (croissants, pains au chocolat, pain aux raisins…) from artisan boulanger, Gontran Cherrier.

Montmartre chocolate pastry walk Cherrier
Try his naughty Kouign Amann: Breton for butter cake (if you love these, try also Georges Larnicol‘s ‘Kouignettes’ on rue Steinkerque, which earned him Meilleur Ouvrier de France, MOF). Gontran Cherrier also makes curry and squid ink baguettes and buns, if you fancy something that bit deliciously different. Henri de Toulouse-Lautrec’s workshop is just across the road (corner of rue Tourleque/rue Caulinacourt).

Incidentally, further up rue Caulinacourt, is another MOF, Arnaud Lahrer. Try his macarons or his speciality, Le Pavé de Montmartre, a sumptuous, moist biscuit of almonds and marzipan. For the sake of this walk, however, let’s stick to our path.

Montmartre’s Windmills

Montmartre madeleines

Returning up the winding hill of rue Lepic, follow it around until it stops at the Moulin Radet (built in 1717), now the restaurant of Le Moulin de la Galette. A windmill site for centuries, this one turned into a dancing club which inspired Renoir’s Le Bal du Moulin de la Galette (Musée d’Orsay), also immortilised by Van Gogh, Toulouse-Lautrec and Utrillo. The other remaining windmill, Le Blute Fin (1622), is behind this but now private.
Where did I get this lemon madeleine? Patience – it’s coming.

Montmartre man in wall sculpture

Turn left onto rue Girardon and then right on rue Norvins passing Place Marcel Aymé, dedicated to the local writer who lived here and wrote The Passer Through Walls (Le Passe-Muraille). Actor Jean Marais immortalised the sad tale with this sculpture (1989).

If you plan on seeing Place du Tertre, continue along the busier half of rue Norvins. While there, pop into the Biscuiterie de Montmartre – otherwise I recommend taking the other oldest parallel street in Montmartre, rue Saint Rustique.

Oldest Streets in Montmartre

Montmartre restaurant la Bonne Franquette

La Bonne Franquette (playing on a French expression meaning unfussy, simple food) has been a legendary restaurant with the Montmartrois. Regulars such as Degas, Renoir, Sisley and Toulouse-Lautrec all loved to love, eat, drink and sing here.

Montmartre chocolate pastry walk cabaret

Turn left onto rue du Mont Cenis. At N°13 stood the Cabaret Patachou, now an art gallery. Go in to the foyer and feel the echos of Edith Piaf’s last public performance. It’s also where Brassens, Brel and Charles Aznavour started out.

Montmartre’s Oldest House

Turn left onto Rue Cortot, looking right to N°6 where composer Erik Satie (known for his piano Gymnopédies) lived for 8 years. As I discovered at the Satie Museum in Honfleur, he had an oh-là-là wee affair with painter Suzanne Valadon a couple of doors down at 17th century La Maison du Bel Air, the oldest house in Montmartre – now the Montmartre Museum.Montmartre chocolate pastry walk rue Cortot

If you have time, I thoroughly recommend a visit to the Montmartre Museum plus a drink in the Renoir Gardens (see my article on the Café Renoir), where you can see the famous swing immortalised by the painter, who also lived there.

On the crossroads of rue de l’Abrevoir and rue des Saules is La Maison Rose. It’s a restaurant-café made famous by Utrillo’s paintings (son of Suzanne Valadon) and where Charles Aznavour enjoyed many after-song drinks on la Butte. Lucky for us it was renovated in 2017.

Montmartre’s Vineyard

It’s hard to believe you’re in Montmartre at this point: right on rue des Saules, discover the last vineyard in Paris, le Clos de Montmartre, at the back of the Musée de Montmartre.

The annual Fête des Vendanges is quite an event since 1934 every second Saturday of October – see my wine harvest festival article for a wee online taste.

Montmartre chocolate pastry walk vineyards

Gill’s Red-Scarfed French Rabbit

I’m aware we’re further away from the chocolate and pastries in Montmartre, but you can’t come here without seeing just the next corner – and the next. The Cabaret, Au Lapin Agile was frequented by many artists and authors. In the 1880s the owner of the former “Assassins’ Cabaret” asked the caricaturist, André Gill (pronounce that ‘cheel’ again), to paint a logo. He produced a rabbit wearing a red scarf and green hat, avoiding being cooked in a pan while balancing a wine bottle on his paw. The locals called it ‘Le Lapin de Gill‘ and the name transformed – just-like-that!

The story goes that Picasso lunched regularly here and paid with his unsigned drawings. When the owner asked why they were never signed, Picasso wasn’t popular afterwards when he retorted, “I just want to buy lunch, not the restaurant!”

Montmartre chocolate pastry walk Lapin Agile

Fall for Autumn in Montmartre

Turn left onto rue Saint-Vincent, especially in Autumn. It’s also where the last scene of Amélie is filmed.

Montmartre chocolate pastry macaron walk

Then a macaron comes into view and the eyes go blurry.

That’s a sign of a true macaron-ivore. For the macaron recipe, tips and how to control Parisian macaronivore symptoms, see my book Mad About Macarons.

Montmartre chocolate pastry walk macaron

Macarons? Jings, we’ve walked so much it’s time to head back down la Butte de Montmartre for more chocolate, cakes and macarons. This is Christophe Roussel’s melt-in-the-mouth cheesecake macaron.

Moreover, just for the raspberry-coloured autumnal ivy treat, we’ll have to walk UP a flight of steps on the left – the only one going up on this walk (not bad). I’ve saved you a Petite Butte de Montmartre pistachio chocolate – finally coming below at Christophe Roussel, our last stop on this Montmartre chocolate pastry walk.

Montmartre chocolate pastry walk Butte

A post-chocolate sprint up the steps and Place Dalida awaits with a statue in memory of the famous French-Egyptian singer. I’ll leave you with the surprise to see what the locals do – to either keep their hands warm or carry on a warming tradition!

Look up at rue l’Abrevoir. We’re nearly there and it’s all downhill now. Next stop: the French’s favourite hunchbacked cake, baked by Gilles Marchal.

Montmartre chocolate pastry tour madeleine

Ahead in Montmartre with Saint-Denis

Montmartre walk autumn fall

Walking straight on rue Girardon is the entrance to Square Suzanne Buisson. Come here in November and this tranquil public garden is alive with chrysanthemums, symbol of immortality following Toussaint’s 1 November French tradition.

Montmartre chocolate pastry walk St Denis

Here the statue of the first bishop of Paris, Saint Denis, is holding his own head. Decapitated in Montmartre in 250AD, legend has it that when he dropped dead, his head rolled down the hill to the spot that became the famous royal Abbey and Basilica of Saint-Denis.

Exiting onto Avenue Junot with a view of the second Blute Fin windmill, rows of stunning private villas continue down to the cul-de-sac of Villa Léandre. Here is home to celebrities, fluffy watchful cats and a pianist who often practises if you’re lucky to catch the sounds with a window open. Back DOWN rue Girardon, walk past singer Dalida’s mansion house on rue d’Orchampt until Le Bateau Lavoir on Place Emile Goudeais, which was home to Picasso and Modigliani and the birth of cubism.

Montmartre Madeleine Moments

Montmartre chocolate pastry tour Gilles Marchal

On the corner of rue Ravignan, you’ll find the delights of Pastry chef, Gilles Marchal. Also from Lorraine, like the scalloped madeleine cake made famous by Marcel Proust, try his speciality: fresh madeleines. Choose from his classic salted caramel, chocolate, orange, Sicilian pistachio – or even nature.

For Autumn, Monsieur l’écureuil‘s (squirrel) praline is a cracker and I personally love the glazed lemon madeleine. If you’re lucky, he may have some truffle madeleines warm from the oven. His pastries are also divine – try the pear and almond tart (like the Bourdaloue tart), les mille-feuilles and éclairs.

Metro Abbesses, the Deepest in Paris

Montmartre chocolate pastry walk abbesses chestnuts

Continue downhill on rue Ravignan and turn left onto Place des Abbesses. Wafts of roasted chestnuts are at the famous Art Nouveau metro entrance, signalling Autumn and Winter in Paris. Pick this metro as your Montmartre starting point and either take the lift or be prepared to climb 181 steps. It’s the deepest metro station in Paris (36m underground). Mind you, the climb is interesting, as 7 artworks of Montmartre were added after its renovation in 2007.

Behind in Place Jean Rictus is wall fresco by Frédéric Baron saying “I love you” in 311 languages. Queue these chocolate kisses from our next and last stop! Walk down rue des Trois Frères, stopping en route at N°56 to see ‘Collignon’s’ grocery from Amelie, then turn left on rue Tardieu.

Montmartre’s Exclusive ‘Butte’ Chocolates

Location is spot on here. Imagine tantalising us with a chocolate and macaron boutique right in front of a flight of 222 steps, next to the Funiculaire (price of a metro ticket) up to Sacré Coeur? If you prefer to start your walk here from Anvers or Abbesses metro, then ensure that you stop for a chocolat chaud and stock up your goodie bag first from Christophe Roussel Duo Avec Julie in Rue Tardieu.

Montmartre chocolate pastry walk Christophe Roussel

Christophe Roussel is The veritable chocolate and pastry star from La Baule and along France’s north-west coast. Thankfully for us chocolate and macaron fans, he recently opened this Paris boutique with his wife, Julie (read my introduction here).

Sensitive to environmental and social practices, Christophe has chosen his exclusive, signature chocolate as pure origin Bahiana® from Brazil. All dark chocolates and pralines are rich and intense, with 65% cacao – my personal favourites? Taste his crispy raspberry ‘Kisses From’, Tokyo Sésame Pralines, petites buttes de Montmartre range and chunky Electro’chocs – all Oh-là-là divine.

As I say in my recipe book, Teatime in Paris – Christophe is one of the most genuine, talented yet fun-loving pastry chefs I know. I’m also extremely proud and flattered to have been twice (they even asked the clown-girl back?) on such a prestigious French jury for his annual Amateur Pastry Competition in la Baule – the latest challenge was end June 2019. Pop in for a taste of this high-end yet convivial French pastry-making Roussel challenge. Who knows, perhaps you could give it a go next year?

Montmartre chocolate pastry tour buttes chocolates

Don’t leave without trying Christophe Roussel’s ‘Petites Buttes de Montmartre’. These little chocolate hills of heaven are produced ONLY for the boutique in Montmartre. One of my favourites is a milk chocolate coconut praline with sparkling candy (sucre pétillant). Your mouth is guaranteed to fizz and turn like the carrousel with Sacré Coeur looking on.

For me, it’s the final flurry of fireworks to end this Montmartre Chocolate Pastry Walk.

montmartre bars

Absinthe-Minded in Montmartre

If you’re looking for some authenticity for dinner, Montmartre’s oldest restaurant, Le Bon Bock on rue Dancourt still has original decor from 1879. If it wasn’t for clients’ clothes and mobile ‘phones, one could really imagine being transported to la Belle Époque, even if it’s not even Midnight in Paris!

This is one of the rare establishments left that still serves Absinthe as it was done during the time of Toulouse-Lautrec. Here is information donated types of games like apps and see online friv games, which are played on devices and gadgets, such as laptops, mobile phones and others. Many of these games can be found on various websites and some of them are free. Call me a wimp but I prefer to look on others trying it out. Instead, I stuck with bubbling Mamie’s Gratinée à l’oignon and poulet fermier with Camembert. Somehow, after all the treats we had, I just couldn’t manage dessert.

I wonder why?

Montmartre traditional Absinthe bottles

Montmartre Guided Walking Tours

This is a whirlwind online walk and I can’t possibly mention everything I’d normally ramble on about in person. The best way to really do Montmartre is with a guided tour. See my list of recommended Paris Food Tours.
For more information, consult the Official Tourism Office of Montmartre.
They also have a wonderful “Discover Montmartre” map and fliers on the village’s history and what’s on.

Montmartre Chocolate Pastry Walk Tips

  • Even off-season, Montmartre is busy – especially around Sacré-Coeur, Place de Tertre and the metro stations. PLEASE be careful of pickpockets.
  • Montmartre is on a rather steep hill, so wear comfortable shoes and be prepared to walk a lot;
  • Bring water with you, especially if you plan to enjoy a lot of chocolate – regardless of the weather;
  • I recommend these addresses and specialities for this Montmartre chocolate pastry walk – don’t forget to pace yourself and do try to keep some aside for later;
  • To really enjoy Montmartre to its fullest, please allow a whole day – or at least an afternoon – for the walk.

Montmartre chocolate pastry walk kisses

 

Disclaimer: None of the addresses or recommendations in this post are sponsored. All opinions, as always, are entirely my own.

Saint-Germain Almond Cake

If you haven’t yet tried the Saint-Germain almond cake, then you’ll probably go nuts after tasting this.

Saint-Germain almond cake

Known simply as le Saint-Germain, this almond-packed cake with a subtle hint of rum was created in 1920 by the Pâtisserie Hardy in Saint-Germain-en-Laye, just west of Paris.

Saint-Germain-en-Laye Castle

As you can imagine, I’ve tried all sorts of ways to be able to extract the recipe from the patisserie’s creators on rue des Louviers. Each time, however, it’s made clear that the secret recipe has never left the laboratory since it was created in 1920.  So, what’s a girl to do?

The answer? Taste as many Saint-Germain cakes as possible and develop as close to the recipe myself to share a part of our delicious royal town, so that you can transport a bit of the Parisian life to your own kitchen, wherever you may be.

Le Saint Germain

Le Saint-Germain Cake Versions

In Saint-Germain-en-Laye, Le Saint-Germain almond cake is available also at the Patisserie Grandin in rue au Pain. While both versions are full of almonds and clearly have some bits of almonds in there too (not just powdered), Grandin’s version is laced a lot more with rum. In fact, it’s pretty boozy!

Not everyone loves rum but if you’re like our family, we love it and a good splash in the glaze is great. Add another tablespoon in the almond filling just for that extra oh-là-là kick.

Saint-Germain Cake

With or Without the Pastry Base

When I first tasted le Saint-Germain almond cake made by a French neighbour, she didn’t serve the cake at all using sweet pastry like the patisserie versions: it was without the the tart shell and served as a plain – and gluten-free – cake. If you prefer this, it’s just as good on its own, although I’m adding the tart base just to keep the recipe more authentic – even if it’s not from Hardy’s secret laboratory!

After painstaking tasting sessions with Lucie, however, I’m happy with the result as it tastes just as good.

Saint Germain Cake

Saint-Germain Almond Cake

Just like macarons, once you’ve made this try and forget about it for 24 hours as it tastes so much better after leaving it aside for a day to mature.  Believe me, after being greedy and trying it too soon, it really is worth the wait.  Try it for yourself and taste the difference.

More on Saint-Germain-en-Laye

For your own DIY tours, see my posts on Saint-Germain-en-Laye’s rooftop castle visit, a chocolate and pastry teatime walk, and find out other speciality recipes that were created here, including the Sauce Béarnaise.

Saint Germain Cake

 

5 from 2 votes
Saint-Germain almond cake
Saint-Germain Almond Cake
Prep Time
20 mins
Cook Time
35 mins
Resting Time
16 hrs 40 mins
Total Time
55 mins
 

Known as Le Saint-Germain, this almond and rum cake sits in a pastry shell and tastes even better the next day.  Made with ground almonds and a hint of rum, it's an easy recipe which is also served by locals without the tart base, making it a gluten free cake.

Course: Dessert, teatime
Cuisine: French
Keyword: almond rum cake, Easy almond tart recipes, Saint Germain almond cake, Saint-Germain
Servings: 8
Calories: 260 kcal
Author: Jill Colonna
Ingredients
Sweet Pastry Base:
  • 125 g (4.5oz) butter (unsalted) softened
  • 75 g (3oz) icing (powdered) sugar
  • 1/2 tsp salt (fleur de sel)
  • 1 egg (organic)
  • 250 g (9oz) plain flour (all-purpose)
Almond Filling:
  • 100 g (3.5oz) unsalted butter softened
  • 75 g (3oz) sugar
  • 2 eggs (organic) at room temperature
  • 100 g (3.5oz) ground almonds (almond flour)
  • 1 tbsp good quality rum optional
  • 25 g (1oz) slivered almonds
Glaze:
  • 4 tbsp icing (powdered) sugar
  • 2 tbsp good quality rum
Instructions
Sweet Pastry (this part is optional):
  1. Preheat the oven to 180°C/160°C fan/Gas 4/360°F.

  2. Beat the butter, sugar and salt together in a mixer or by hand until pale and creamy. Gradually add the other ingredients until well combined then split the dough in two, cover in cling film and chill in the fridge for an hour. (You won't need all of this dough - you can freeze the rest or keep it for up to 3 days.)

  3. Remove from the fridge until easily workable. Roll out the pastry to 3-4mm thickness on a floured surface then press into a 24cm (9") tart ring or into a pie case. Leave to set in the fridge for 20 minutes then blind bake by topping with baking parchment and baking beans and bake for 15 minutes. (For a more detailed step-by-step recipe, see my chapter on tarts in 'Teatime in Paris'.) Set aside to cool on a wire rack once turned out.

Almond Filling:
  1. Cream the butter and sugar together until light and creamy. Add the eggs, ground almonds and rum if using.  Sprinkle the slivered almonds on the base of the baked pastry base then spread on the almond filling.  Bake in the oven for 25 minutes.  Set aside to cool then chill for 24 hours or overnight. 

Glaze:
  1. Mix together the icing (powdered) sugar with the rum and spread the glaze on to the cooled almond tart. 

Recipe Notes

Set aside in the fridge for 24 hours to mature and serve at room temperature to appreciate all of the flavours. Decorate with red fruits.

Note: Some local friends make this without the tart base and it's just as good, even if not an authentic Saint-Germain cake.  If making this without the sweet pastry base, add another egg to the almond filling.

Nutritional Information: 240 Calories per serving; 6g protein.

Jill Colonna

MadAboutMacarons.com

 

Béarnaise Sauce – Recipe & Origins Near Paris

How many times have you seen the French classic Béarnaise Sauce on a menu and thought it was perhaps too difficult to make? Well, let me show you how easy it is to whip up the real McCoy at home. It also tastes 100 times better than the jarred stuff in supermarkets!

Moreover, did you know that there’s at least another herb in it, apart from tarragon? Read on from the birthplace of the Sauce Béarnaise itself in Saint-Germain-en-Laye, just outside Paris and discover the “simple Béarn-ecessities of life” (groan!).

Sauce Béarnaise

Difference Between Hollandaise & Béarnaise Sauce

In the 1800s, Chef Antonin Carême noted that in French cuisine, there were four basic sauces – each called a “Mother Sauce”. Later, Auguste Escoffier took Câreme’s rules of Haute Cuisine a step further by adding a basic fifth sauce, the Hollandaise sauce, an emulsion of egg yolks, white vinegar and wine (or lemon juice) plus melted butter.

The Hollandaise’s most famous offspring, the Béarnaise sauce, has the fragrant addition of shallots, tarragon and chervil – yet had nothing much to do with the French Province of Béarn. The Béarnaise Sauce was born in Saint-Germain-en-Laye, just west of Paris.

Béarnaise Sauce

The Origins of Béarnaise Sauce, near Paris

It took place at Le Pavillon Henri IV, a hotel in Saint-Germain-en-Laye which was built over the original spot of the Château Neuf, where Louis XIV was born in 1638 – for more on this part, see my post here.

In the 1830’s, Head Chef Jean-Louis Françoise-Collinet experimented with a shallot reduction then, taking the basic recipe for Sauce Hollandaise, replaced the lemon juice with white wine vinegar, shallots, chervil and tarragon and the Sauce Béarnaise was born. It’s the tarragon and white wine vinegar that makes that fragrantly addictive acidity that we associate with the star of sauces with serious steaks.

Why did Collinet call it Béarnaise? Inspired by the name of the hotel, Henri IV, it was the King’s previous home at the Château Neuf before it was a restaurant and he came from the province of Béarn. Shortly after, the chef also accidentally invented the soufflée potato and served both of his creations at the opening of the hotel in 1836.

Béarnaise sauce

Le Pavillon Henri IV, SaintGermain-en-Laye, the birthplace of Béarnaise Sauce

Béarnaise Sauce – Tarragon, Chervil and Parsley

Today, the hotel’s chef, Patrick Käppler, has posted the Béarnaise Sauce recipe in French, published by the Hotel Pavillon Henri IV here, without the actual quantities. As you can see, to continue the sauce’s tradition, he doesn’t just use the classic tarragon (estragon) – but also chervil (cerfeuil), another essential ingredient, and parsley (persil) too.

Following my challenge from L’Office de Tourisme in les Yvelines, this Béarnaise Sauce recipe was also cited by the novelist, Alexandre Dumas.  More known for his Three Muskateers and The Count of Monte Cristo, as a serious gourmet and cook, he also published his Grand Culinary Dictionary (only in French).  He cites using a good vinegar from Orléans, uses oil instead of butter and parsley or tarragon:

Alexandre Dumas: Le Grand Dictionnaire de Cuisine (1873), under “Sauce”,

Sauce échalote à la béarnaise.
Mettez dans une petite casserole deux cuillerées à bouche d’échalote hachée et quatre cuillerées de bon vinaigre d’Orléans ; la poser sur le feu et cuire les échalotes jusqu’à ce que le vinaigre soit réduit de moitié ; retirez alors la casserole, et quand l’appareil est à peu près refroidi, mêlez-lui quatorze jaunes d’oeufs, broyez-les à la cuiller et joignez-leur quatre cuillerées à bouche de bonne huile. Posez alors la casserole sur un feu doux ; liez la sauce en la tournant, retirez-la aussitôt qu’elle est à point, et lui incorporez encore un demi-verre d’huile, mais en l’alternant avec le jus d’un citron ; finir la sauce avec un peu d’estragon ou de persil haché et un peu de glace de viande.

Béarnaise Sauce

What Goes with Béarnaise Sauce?

Béarnaise Sauce can transform a simple grill and is the perfect accompaniment with salmon, chargrilled steaks, chicken and asparagus. If you love Eggs Benedict, you’ll know that poached eggs marry well with Hollandaise sauce – but try it with Béarnaise sauce, with its added herbs, and it is sheer luxury.

Béarnaise Sauce

Can Béarnaise Sauce Keep?

Béarnaise sauce is best when made as close as possible to serving.  Ideally I’m not a chef serving this in a restaurant so I don’t have these kind of worries at home but I hear the best way to keep Béarnaise sauce without it splitting is by keeping it in a thermos.

Ideally, serve within an hour (no more than 2 hours max.), keeping the sauce slightly warm (not hot!) over a pan of simmering water. If the sauce gets too hot and starts to split, add a little warm water.  Frankly, I’ve not had problems with the latter, as the recipe is so easy and as long as it’s served reasonably quickly, the results are light and fluffy.

The sauce also freezes well.

Sauce Béarnaise

Béarnaise Sauce Recipe

Many chefs make this straight in the pan using the same quantities in the recipe, just like Dumas describes above.  I prefer making it over a bain-marie (bowl over simmering water) and, although this method sounds more hassle, it’s actually much less easy to curdle the sauce and the result is light and sabayon or mousse-like. However, if you prefer to make the sauce in the same pan, then carefully ensure that the temperature doesn’t get too high.

 

Béarnaise Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

An easy recipe for the classic French Sauce Béarnaise, inspired by the creator in the 1830s near Paris, in Saint-Germain-en-Laye.

Course: Condiments
Cuisine: French
Keyword: Bearnaise, Bearnaise history, French cuisine, French sauces, Hollandaise, Parisian cuisine
Servings: 6
Calories: 280 kcal
Author: Jill Colonna
Ingredients
  • 50 g (2oz) white wine vinegar
  • 90 g (3.5oz) white wine
  • 2 small shallots chopped finely
  • 3 branches fresh tarragon branches separated from finely chopped up leaves
  • 3 grinds black pepper
  • 3 egg yolks organic
  • 1 tbsp water
  • 125 g (4.5oz) unsalted butter gently melted
  • 1 tbsp fresh chervil finely chopped
  • pinch salt fleur de sel
  • 1/2 tbsp fresh parsley (flat-leaf) optional
Instructions
  1. Bring the white vinegar, wine, shallots, tarragon branches and pepper to a boil in a small saucepan. As soon as it boils, reduce the heat and leave to reduce for about 5 minutes until there's about a couple of tablespoons. Pour into another bowl and set aside to cool then filter out the shallots and herbs using a sieve.

  2. Fill the saucepan with 1/4 of water and bring to a simmer.  Place over it a large bowl with the cooled vinegar reduction, yolks and water then whisk constantly until the sabayon becomes mousse-like.

  3. After about 5 minutes, as soon as the sauce starts to thicken, take the bowl off the heat and, continuing to whisk, incorporate the warm, melted butter. Add the chopped tarragon, chervil and parsley, if using.  Season with a little salt and it's ready to serve.

Recipe Notes

If not serving straight away, keep at room temperature and return the bowl over the simmering water before ready to serve to re-heat, adding a little hot water if necessary.

Jill Colonna

MadAboutMacarons.com

The Béarn-ecessities of life
They’ll come to you …

Béarnaise Sauce

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Chicken Prune Tagine – Spicy Comfort Food

A Tagine is, broadly speaking, the French’s answer to the British’s favourite curry. When looking for a bit of comforting spice and the warming exotic, as the British go Indian, the French go Moroccan. As we’re a British-French family we love both – but during the winter, one of our favourite slow-cooked casseroles is this Chicken Prune Tagine, as it’s lighter than it looks.

chicken prune tagine

When I first arrived in Paris in 1992, Indian curry houses were rare; on the other hand, Moroccan Couscous restaurants were – and still are – extremely popular. What I love about tagines (or tajines, named after the dish they’re traditionally cooked in) is that they’re healthy, too. No need for a heavy dessert afterwards, either. The best dessert following this? Sliced juicy table oranges, with a hint of orange blossom water and more grilled almonds, if you have any left – and what about a orange and prune macaron?

This has been my go-to splashed and tattered recipe for years, adapted from a magazine cut-out (with my added notes like ‘More garlic!’, ‘add saffron’ and ‘fresh coriander a must’). Even French/Spanish family that live in Morocco approved this recipe, which is the ultimate compliment. Ideally it’s cooked in a tagine dish but is just as good in a good, heavy crock pot.

turkey prune tagine

This recipe started out as a lamb tagine but gradually, as the family have been eating meat less and enjoying more poultry, we’ve replaced it with something a bit more ‘meaty’ than chicken – even although chicken is super for this recipe. Traditionally, chicken tagine is usually made with olives and citron confit or preserved lemon (I love that too – recipe to come!). As it can be a bit acidic, the kids prefer this moreish chicken prune tagine version.

Meaty Poultry: Oyster (fowl) – Perfect for Chicken Prune Tagine

So what’s the special poultry meat that can fool us into thinking that it looks like lamb yet tastes slightly lighter? We find it at many local boucheries or at the local market: known as Sot l’y laisse or huîtres de poulet. They are Oyster Fowl – two oyster-sized rounds of darker poultry meat, found near the thighs.

sot l'y laisse or oyster fowl

They’re rather large – so large that, by rule of thumb, we usually have 3 per person and they can be each cut into 3.  They resemble pig’s cheeks (joues de porc), another interesting ingredient for spicy dishes. Please remind me later if you’re interested, as I have another recipe I often make yet haven’t posted. It’s dynamite.

What do they have in common? They’re so much cheaper and just as tender as lamb in a slow-cooked casserole.

Turkey prune tagine

Serve this Chicken Prune Tagine with medium sized semolina (couscous). According to packet instructions for semolina, use about 100g (3.5oz) per person with the same amount of water. Instead, for 4 portions, I’ll use 400g (14oz) of semolina, tossed in a tablespoon of olive oil, salt, pepper and 400ml of liquid: water topped with a tablespoon of Moroccan orange blossom water and mixed with a handful of golden sultanas, then heat.

Did you spot the macaron? It’s one of my savoury macarons from Mad About Macarons which uses mainly cumin and is ideal for serving before or during a fun spicy evening. It’s a taste sensation that tickles the senses: pop in a mini mac and hit the cayenne spice then the second that follows, the (reduced) sugar in the macaron shells put out the fire. Taste it and see!

turkey prune tagine macarons

Chicken Prune Tagine Recipe

Chicken Prune Tagine
Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
 

A lightly spiced chicken tagine with prunes, served with orange blossom and sultana semolina and topped with toasted almonds and fresh coriander - perfect winter comfort food. Savoury macarons optional!

Course: Main, Main Course
Cuisine: French, Moroccan
Keyword: chicken prune tagine, couscous, spicy poultry slowcooked dish, tagine
Servings: 6 people
Calories: 473 kcal
Author: Jill Colonna
Ingredients
  • 1.2 kg (2lb 12oz) chicken breasts or whole chicken cut into 12 pieces (or oyster fowl)
  • 5 tbsp plain flour (for coating the chicken)
  • olive oil
  • 5 cloves garlic peeled & grated
  • 4 cm piece fresh ginger grated
  • 1/4 tsp cayenne pepper (or more if you like it hot!)
  • 2 tbsp ground cumin
  • 1 tbsp 4-spices powder (cloves, cinnamon, ginger, pepper)
  • 1 tbsp ground coriander
  • 1 cinnamon stick
  • 600 ml (1 pint) chicken stock
  • sprig fresh thyme
  • 3 tomatoes chopped
  • 24 juicy prunes (ideally with stones for flavour)
  • Pinch saffron ground or strands (optional)
  • 25 g (1oz) almond slivers toasted under grill, for garnish
  • fresh coriander for garnish
Instructions
  1. Coat the chicken in flour and fry in olive oil in a large non-stick casserole dish. When browned on all sides, strain and remove from the pot. Keep aside on a plate. Add the grated garlic, ginger and cayenne, frying for a minute. Add the rest of the spices and fry for a further minute.

  2. Add the chicken back to the pot with the chicken stock and thyme Cover and cook on low heat for at least an hour. 

  3. Add the tomatoes, prunes and saffron, if using. Cook for a further 30 minutes. Prepare the semolina, as per packet instructions and serve with toasted almond slivers and lots of fresh coriander.

Recipe Notes

Serve with semolina (100g per person/100ml water including a tbsp orange blossom water, a tbsp olive oil for 6, pepper, salt, olive oil), prepare as of packet instructions and add a knob of butter when reheating.

The tagine can be made the day before and reheated before serving. Also freezes well. I suggest making the first part without the prunes. Cool, chill & freeze then after defrosting, reheat adding the prunes and continue the rest of the recipe.

Serve with a Moroccan red wine (we love 'Tandem', a syrah fruity/peppery red made as a joint effort by Alain Graillot and Ouled Thaleb winery near Casablanca).

Jill Colonna

MadAboutMacarons.com

 

chicken-prune-tagine-couscous

Thanks so much for sharing, pinning or commenting below – it means the world to hear that you’ve either made/enjoyed this Chicken Prune Tagine or even popped in just to say bonjour.

I forgot to tell you one of our other favourite winter warming slow-cooked casseroles: it’s this classic French Blanquette de Veau.

turkey prune tagine

Cumin and have a spicy winter warmer with a wee savoury macaron!

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Bourdaloue Pear Tart – a Parisian Classic

Many a Parisian knows of their Bourdaloue pear tart. It’s a classic found in many patisseries at this time of year and has been glazing around the City of Light since the 1900s.

Just after I took these photos in the pear-fect street of Rue Bourdaloue in Paris’s 9th arrondissement, I bit into this tartlet. The filling fell straight out of the soggy base. Frankly for the price, it was disappointing and not the freshest of pastries.  It can happen but it’s incentive at times to make homemade.

Bourdaloue Pear Tart

To get to know the Bourdaloue Pear Tart better, I reached for Larousse Gastronomique. Translated into English it reads:

Bourdaloue is a tart invented by a pastry chef in Paris’s Rue Bourdaloue during la Belle Epoque – composed of poached Pear Williams, drowned in a vanilla frangipane cream, covered in broken macarons and finally glazed in the oven.

The words, “drowned in a vanilla frangipane cream” has me glazed over myself. But who knew it was covered in broken macarons? All versions I see of this tart in Paris patisseries are covered simply in slivered almonds. I’m not keen on breaking macarons – perhaps for a macaron tiramisu – so let’s top with some shells. Now for the tart!

Bourdaloue Pear Tart

The frangipane cream filling is often made using a mix of both an almond cream and crème patissière (pastry cream). While this is absolutely delicious, for this recipe I prefer cutting corners: I skip the pastry cream step and make an easy almond cream adding a dash of good, dark Jamaican rum.

I’m sure the pears won’t mind being drowned in that.

Bourdaloue Pear Tart

What Pears are Best for the Bourdaloue Tart?

As in Larousse, I’ve made this tart using Williams, while Comice or Conference are just as good for poaching pears from scratch (see this recipe for Poached Pears in Coffee and Vanilla for the method). I’ve even tried using fresh pears without poaching: just act quickly and sprinkle with some lemon juice to prevent them turning brown. Pick pears that are not yet ripe but not brick hard either. Slightly soft yet firm is perfect.

This recipe, however, is based on the one in the Larousse French Book of Desserts, which uses tinned pears in syrup. If Pierre Hermé can do it, I don’t feel too bad at cutting corners here with tinned. It’s so much easier and just as tasty.

Bourdaloue Pear Tart

Let me add that if you’re following a professional pastry course like the CAP Patisserie, then you wouldn’t use tinned pears. After baking the tart, you’d mix an egg yolk with water and brush it on to the pastry sides and bake for a further couple of minutes. Then you’d make a fancy nappage glaze to polish it all off.

For this easier recipe, just brush with about 4 tablespoons of slightly warmed apricot jam after the tart comes out of the oven. I recommend making your own pastry (I use my favourite one from the tart chapter in Teatime in Paris) but if you’re short for time, use ready-made shortcrust pastry (pâte sablée).

Bourdaloue Pear Tart Step by Step

Bourdaloue Pear Tart

Bourdaloue Pear Tart

Bourdaloue Pear Tart Recipe

Bourdaloue Pear Tart
Prep Time
25 mins
Cook Time
35 mins
Chilling Time
1 hr 30 mins
Total Time
1 hr
 

Bourdaloue Pear Tart, named after the Parisian street where it was invented in the 1900s. A shortcrust tart base filled with Williams pears and almond cream, glazed and topped with slivered almonds and macarons.

Course: Dessert, teatime
Cuisine: French
Keyword: Bourdaloue Tart, Pear Almond Tart, Pear Tart
Servings: 8 people
Calories: 387 kcal
Author: Jill Colonna
Ingredients
Sweet Pastry (based on my recipe in 'Teatime in Paris') or use ready-made shortcrust
  • 125 g (4.5oz) unsalted butter softened
  • 75 g (3oz) icing (powdered) sugar
  • 1/2 tsp salt (fleur de sel)
  • 1 organic egg
  • 225 g (8oz) plain (all-purpose) flour preference Type 45
  • 25 g (1oz) ground almonds/almond flour
Pear and Almond Cream Filling:
  • 6 half pears tinned
  • 100 g (3.5oz) unsalted butter softened
  • 75 g (3oz) sugar
  • 2 organic eggs
  • 3 drops almond extract
  • 100 g (3.5oz) ground almonds/almond flour
  • 2 tbsp good quality dark rum
  • 20 g (handful) slivered almonds
Glaze:
  • 100 g (3.5oz) apricot jam slightly warmed
Instructions
Sweet Pastry:
  1. Using a stand mixer with a paddle beater (otherwise mix by hand but use cold butter), mix the butter, sugar and salt until pale and creamy. Gradually add the egg, flour and ground almonds until the dough comes away from the sides of the bowl.  Wrap in cling film and chill in the fridge for an hour.

  2. Leave to rest at room temperature for 10 minutes then roll out the pastry to about 3-4mm on a lightly floured surface. Wrap the pastry around the rolling pin to transfer to a loose-bottomed tart tin (28cm diameter).

  3. Using your fingers, press the pastry right into the sides of the tin. Roll the rolling pin over the top to even off the pastry, prick with a fork then chill for 30 minutes.

Pear and Almond Filling:
  1. Drain the pear halves from the syrup on kitchen paper. When dry, cut them in slices horizontally (optional).

  2. Cream together the butter and sugar until light and creamy. Add the eggs, almond extract, ground almonds and rum.

  3. Spread over this mixture evenly over the tart base using a palette knife (or pipe it out in a spiral). For a 28cm tin, this will look quite thin but it will puff up in the oven and keep your tart golden and crispy.

  4. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Using a (palette) knife, carefully transfer the pears evenly over the top and sprinkle with the slivered almonds.

  5. Bake in the oven for 30-35 or until golden. Remove from the oven and leave to cool for 10 minutes.  Remove from the tin and brush over with the apricot jam. Top with macaron shells (recipe in both my books).

Recipe Notes

Nutritional Information: 387 calories per serving; 6g protein; 29g carbohydrates; 26g fat.

For more detailed instructions on the tart's pastry, see the tart chapter in my book, Teatime in Paris.

Jill Colonna

MadAboutMacarons.com

Have you made any of the recipes from le blog, my books, or fancy making this Bourdaloue Pear Tart recipe?  Please share your photos with #MadAboutMacarons on Instagram or Facebook – or just tell your family and friends about le blog! Thanks so much – I love to see you enjoying the recipes.

Parisian Bourdaloue Pear Tart