Almond Pear Tart (bourdalou tart)

Ingredients

• 250 g Type 45 flour (Sift to avoid lumps)
• 50 g Very fine granulated sugar (For the shortcrust pastry)
• 1 sachet Vanilla sugar (Approximately 8 g)
• 1 piece Egg (Beat lightly before incorporation)
• 1 pinch Salt
• 125 g Butter 82% fat (Cold, cut into cubes)
• 100 g Almond powder (Sift to avoid lumps)
• 5 g Very fine granulated sugar (almond cream)
• 100 g Butter 82% fat (almond cream) (Softened, not melted)
• 2 pieces Eggs (almond cream)
• 5 pieces Half pears in syrup (Drained, kept in their syrup)
• 30 g Sliced almonds (Lightly toast before use)
• 2 tbsp Glaze (apricot jam or glaze) (Optional, for shine)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, combine the flour, fine granulated sugar, vanilla sugar and a pinch of salt. Add the cold butter cut into cubes and rub it in with your fingertips until the mixture resembles sand, with each grain of flour coated in butter.

   Time: PT5M

2. Incorporate the egg

   Make a well in the center of the mixture, pour in the beaten egg and stir quickly with a fork until the dough comes together into a ball. Do not over‑work the dough.

   Time: PT2M

3. Rest the dough

   Flatten the ball slightly, wrap it in cling film and refrigerate for 10 minutes (or 5 minutes in the freezer) to firm up.

   Time: PT10M

4. Prepare the almond cream

   Soften 100 g of butter in the microwave (a few seconds, without melting). In a bowl, combine the softened butter, almond powder, fine sugar and the two eggs until you obtain a homogeneous paste, without over‑beating.

   Time: PT5M

5. Roll out the dough

   On a lightly floured surface, roll the dough to a thickness of 3‑4 mm. Place it in the 25 cm tart pan, gently press the edges and trim the excess. Prick the base with a fork.

   Time: PT5M

6. Chill the dough in the pan

   Return the prepared pan to the refrigerator for 5 minutes (or 5 minutes in the freezer) so the dough keeps its shape during baking.

   Time: PT5M

7. Pour the almond cream

   Spread the almond cream evenly over the tart base using a spatula.

   Time: PT3M

8. Arrange the half pears

   Place the drained half pears on the almond cream, spacing them slightly or overlapping them according to your preference.

   Time: PT3M

9. Sprinkle sliced almonds

   Scatter the toasted sliced almonds over the top of the tart.

   Time: PT2M

10. Preheat the oven

    Turn on the oven with fan‑assisted heat and preheat to 180°C.

    Time: PT10M

    Temperature: 180°C

11. Bake the tart

    Bake the tart for 30 minutes, or until the surface is golden and the cream is set.

    Time: PT30M

    Temperature: 180°C

12. Apply the glaze (optional)

    Once the tart has cooled, brush the surface with apricot jam glaze or apricot preserve to add shine and sweetness.

    Time: PT5M

13. Final cooling

    Allow the tart to rest at room temperature until completely cool before slicing.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Type 45 flour: All‑purpose flour
• Instead of Very fine granulated sugar: White sugar
• Instead of Vanilla sugar: Vanilla extract
• Instead of Egg: Chicken egg, Duck egg
• Instead of Butter 82% fat: Unsalted butter
• Instead of Almond powder: Ground almonds
• Instead of Very fine granulated sugar (almond cream): White sugar
• Instead of Butter 82% fat (almond cream): Unsalted butter
• Instead of Eggs (almond cream): Chicken eggs
• Instead of Half pears in syrup: Fresh pan‑fried pears
• Instead of Sliced almonds: Chopped almonds
• Instead of Glaze (apricot jam or glaze): Fruit jelly, Honey

Equipment Needed

• Bowl
• Whisk or fork
• Rolling pin
• Parchment paper
• 25 cm tart pan
• Oven
• Fork (for docking the dough)
• Spatula
• Knife
• Cooling rack

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Lightly toast the sliced almonds in the oven for 5 minutes before adding to intensify the flavor.
• Use 82% fat butter for a more crumbly crust and a creamier almond cream.
• For extra shine, brush a thin veil of warmed apricot jam.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 3 to 4 days.

Freezer: Wrap the uncooked or cooked tart in cling film then aluminium foil, up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• The almond cream can be made 24 h ahead and kept chilled.
• Assemble the tart (without baking) and refrigerate; bake just before serving.