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Pear Bourdalou Tart
A classic Bourdalou tart, combining a silky almond cream, lightly sweet poached pears and a reduced-syrup glaze, all on a crisp crust. Easy, economical and perfect for a homemade dessert.
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Critical Success Points
- • Poach the pears over low heat without boiling the syrup.
- • Bake the tart until the almond cream is nicely golden.
- • Reduce the cooking syrup to the right consistency for the glaze.
Safety Warnings
- • Handle the hot syrup carefully to avoid burns.
- • Use kitchen gloves or a sleeve when removing the dish from the oven.
- • Be careful with the paring knife when peeling the pears.
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