Pear Tartelette Bourdaloue Art No.: 27119 Weight: 4.6 oz. QTY in Box: 24

Premium, Artisan Pear Tartelette
The name Bourdaloue stands for the street name in Paris, France, where this shortcrust pastry was invented in the late nineteenth century at 7 rue Bourdaloue.
It is made with poached pear Williams, vanille frangipane (2/3 almond cream and 1/3 pastry cream), sugar and eggs.

• Thawing 15 min.
• Pre-Heating 375°F
• Baking 25 - 30 min
• Baking Temp 350°F