Bourdalou Pear Tart

Ingredients

• 400 g Pear slices in syrup (drained, sliced)
• 120 g Almond flour (unsweetened)
• 120 g Brown sugar (or brown sugar)
• 70 g Butter (very softened at room temperature)
• 1 Egg (at room temperature)
• 1 packet Vanilla sugar (about 8 g)
• 20 g Sliced almonds (for garnish)
• 200 g All-purpose flour (sifted)
• 100 g Butter (for the dough) (cold, cubed)
• 50 g Powdered sugar (for the dough)
• 1 Egg (for the dough) (at room temperature)
• 1 pinch Salt (for the dough)
• 100 g Apricot jam (for the glaze)
• 2 tbsp Water or pear syrup (to dilute the jam)

Instructions

1. Prepare the shortcrust pastry

   In a large bowl, combine the flour, powdered sugar, salt and the cold butter cut into pieces until a sandy texture forms. Add the egg and bring the dough together into a ball without overworking it.

   Time: PT15M

2. Chill

   Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes to relax.

   Time: PT30M

3. Preheat the oven

   Preheat the oven to 180°C while the dough rests.

   Time: PT5M

   Temperature: 180°C

4. Prepare the almond cream

   In a bowl, whisk the softened butter with the brown sugar and vanilla sugar until the mixture is creamy. Add the egg, then fold in the almond flour, mixing until a homogeneous cream forms.

   Time: PT5M

5. Roll out the dough

   On a lightly floured surface, roll the dough into a disc about 3 mm thick. Place it in the tart pan, gently press the edges and prick the base with a fork to prevent puffing.

   Time: PT5M

6. Add almond cream

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

   Time: PT5M

7. Arrange the pears

   Arrange the pear slices in syrup in a rosette or rows on the almond cream, leaving some spaces for the sliced almonds.

   Time: PT5M

8. Sprinkle sliced almonds

   Scatter the edges and free spaces of the tart with sliced almonds.

   Time: PT2M

9. Bake the tart

   Bake the tart for 35 minutes until the crust is golden and the almond cream is set.

   Time: PT35M

   Temperature: 180°C

10. Prepare the glaze

    While baking, melt the apricot jam with the water or pear syrup in a small saucepan over low heat, stirring until a smooth, shiny glaze forms.

    Time: PT5M

11. Brush the tart

    Immediately after removing from the oven, brush the surface of the tart with the apricot glaze using a pastry brush.

    Time: PT2M

12. Cool

    Allow the tart to cool on a rack for about 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pear slices in syrup: fresh pears
• Instead of Almond flour: almond meal
• Instead of Brown sugar: brown sugar, white sugar
• Instead of Butter: margarine, coconut oil
• Instead of Egg: flax egg (2 tbsp water + 1 tbsp ground flaxseed)
• Instead of Vanilla sugar: vanilla extract
• Instead of Sliced almonds: chopped pecans
• Instead of All-purpose flour: whole wheat flour
• Instead of Butter (for the dough): margarine
• Instead of Powdered sugar: granulated sugar
• Instead of Egg (for the dough): flax egg
• Instead of Apricot jam: apricot preserves
• Instead of Water or pear syrup: water

Equipment Needed

• Large mixing bowl
• Electric or hand whisk
• Rolling pin
• Tart pan (24 cm)
• Fork or tart pick
• Silicone spatula
• Chef's knife
• Pastry brush
• Small saucepan
• Cooling rack

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use very cold butter for the dough to achieve a sandy texture
• Lightly toast the sliced almonds before adding for more flavor
• If using fresh pears, macerate them for 10 minutes in a light syrup to retain sweetness

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container, 2‑3 days in the refrigerator

Freezer: Wrap the unglazed tart in plastic wrap then freeze up to 1 month; thaw in the refrigerator before gently reheating

Room temperature: At room temperature, consume within 2 hours to prevent pear oxidation

Make-Ahead Tips

• Prepare the shortcrust pastry the day before and keep it refrigerated
• The almond cream can be made 2 hours ahead and kept chilled
• The apricot jam glaze keeps for 1 day in the refrigerator; gently reheat before use