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Tarte Bourdaloue

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Photo by Eric Isaac

When we were first dating, we would stay up in bed for hours trying to come up with new interpretations of classic desserts. Bird chile and passion fruit pavlova; Stilton mousse with walnut Florentine; apple, currant, and Brie pot pie. But some classics we knew not to amp up with "bold flavors" because they were sacred. Such is the tarte bourdaloue. This was one of the first desserts Matt and I were both taught to make in our classical pastry training; it is the pride of any French patisserie worth its (artisinal) salt, and you will treat it with some goddamn respect! Traditionally, it's a buttery tart crust filled with poached pear and luxurious almond cream. However, no matter how mind blowing the tarte bourdaloue is, almost no one in this country knows what it is.

French Matt Says: You uncultured American swine!

So, in an effort to make this winning flavor combo a bit more popular this side of the pond, we broke tradition and messed with it a little to turn it into a cupcake¿I mean, what's more American than cupcakes? Besides bald eagles, of course, but then again, you can't eat those (yet)!

SO YOU HAVE EXTRA…

Wine poached pears

• Chop up and stir into oatmeal
• Lay atop pancakes or French toast
• Make a sandwich with brie and bacon
• Drop into a glass of prosecco for a fancy brunch cocktail

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