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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

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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).

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