Pear Bourdaloue Tart

Ingredients

• 1 sheet Shortcrust pastry (pâte sablée) (store‑bought or homemade, rolled to fit a 9‑inch tart pan)
• 4 medium Pears (peeled, cored and halved; firm varieties like Bosc or Anjou work best)
• 150 g Almond flour (poudre d'amande) (finely ground, unsweetened)
• 100 g Granulated sugar
• 100 g Unsalted butter (softened, slightly melted)
• 2 large Eggs (room temperature)
• 1 large Egg yolk (adds richness)
• 2 Tbsp Rum (adds depth to the almond cream)
• 1 tsp Vanilla extract (or seeds from 1 vanilla bean)
• 500 ml Simple syrup for poaching (1 part water to 1 part sugar, simmered until sugar dissolves)
• 200 g Apricot jam (for glaze, warmed)
• 30 g Sliced almonds (almond filé) (to garnish)

Instructions

1. Prepare the pastry base

   Roll out the shortcrust pastry on a lightly floured surface to a 3 mm thickness, fit it into the tart pan, trim excess, and chill in the refrigerator.

   Time: PT10M

2. Poach the pears

   Halve the pears, remove stems and cores, peel them, then place in a saucepan with the simple syrup. Simmer gently for 10‑15 minutes until just tender.

   Time: PT15M

   Temperature: 180°C

3. Make the almond cream (frangipane)

   In a mixing bowl combine almond flour and sugar, add the melted butter and work into a smooth paste. Incorporate the eggs one at a time, mixing well after each addition. Finally stir in rum and vanilla.

   Time: PT10M

4. Assemble the tart

   Pour the almond cream into the chilled pastry shell, spreading evenly. Slice the poached pear halves into thin lamellae and arrange them decoratively on top of the cream.

   Time: PT5M

5. Bake

   Preheat the oven to 180°C (350°F). Bake the tart for 30‑35 minutes, or until the almond cream is set and lightly golden.

   Time: PT35M

   Temperature: 180°C

6. Cool and glaze

   Allow the tart to cool on a rack for about 20 minutes. Meanwhile, warm the apricot jam in the microwave for 1‑2 minutes until fluid. Brush the jam over the cooled tart and sprinkle with sliced almonds.

   Time: PT7M

7. Serve

   Remove the tart from the pan, slice, and serve at room temperature or slightly chilled.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g