Bourdalou Tart (pear‑almond tart)
Recipe by Ludo's Workshops
Bourdalou Tart, a specialty of the Southwest, combines a crisp sweet pastry crust, an airy frangipane (pastry cream + almond cream) and poached William pears in a vanilla syrup. Everything is homemade, from the tart base to the pears in syrup, for an elegant and indulgent dessert.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
3h 6m
Prep
1h 17m
Cook
32m
Cleanup
4h 55m
Total
Cost Breakdown
Total cost:$15.16
Per serving:$1.89
Critical Success Points
- • Cream the butter with the powdered sugar
- • Precisely weigh the egg (40 g)
- • Chill the dough (minimum 2 h)
- • Poach the pears until tender
- • Fully cool the pastry cream before incorporating
- • Mix the two creams without over‑beating
- • Bake at 170 °C until golden
Safety Warnings
- • Handle the hot syrup carefully to avoid burns.
- • Use gloves or a towel when handling the cold dough to avoid frostbite.
- • Be careful of the oven heat (170 °C).
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium