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Bourdalou Tart (pear‑almond tart)
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.
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Cost Breakdown
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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