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Bourdalou Pear Tart
A traditional Parisian tart with homemade shortcrust pastry, filled with a silky almond cream, pear slices in syrup and sliced almonds, all glazed with a shiny apricot jam glaze. Easy to make, it recalls the pastries of Rue Bourdalou in Paris.
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Cost Breakdown
Critical Success Points
- • Forming the shortcrust pastry
- • Chilling the dough
- • Preparing the almond cream
- • Rolling out and docking the dough
- • Arranging the pears
- • Baking at 180°C for 35 minutes
- • Applying the hot glaze
Safety Warnings
- • Handle the hot oven with kitchen gloves
- • The apricot jam glaze is very hot; avoid splatters
- • Use a sharp knife to cut the pears to prevent slipping
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