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Almond Pear Tart (bourdalou tart)
A French tart with shortcrust pastry, filled with a silky almond cream, syrup‑poached pears and sliced almonds. Easy to make, perfect for an elegant dessert or a gourmand snack.
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Cost Breakdown
Critical Success Points
- • Rubbing the butter into the flour
- • Resting the dough in the cold
- • Mixing the almond cream without over‑beating
- • Baking in a preheated oven at 180°C
Safety Warnings
- • Handle cold butter carefully to avoid cuts.
- • Be careful of the hot oven surfaces.
- • Use kitchen gloves when removing the tart from the oven.
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