Pear Bourdalou Tart

Ingredients

• 1 piece Pre-baked tart crust (23 cm) (Shortcrust or pâte brisée, ready to use)
• 4 pieces William or Comice pears (Peeled, halved, core removed)
• 250 ml Water (For poaching syrup)
• 150 g Granulated sugar (Divided: 100 g for the syrup, 50 g for the almond filling)
• 15 ml Lemon juice (1 tablespoon, to prevent pear oxidation)
• 5 ml Vanilla extract (Optional, ½ teaspoon)
• 3 units Eggs (Large, at room temperature)
• 150 g Almond flour (Fine, for the almond filling)
• 100 g Unsalted butter (Softened, at room temperature)
• 50 g Powdered sugar (For the almond filling)
• 30 g Sliced almonds (For garnish, lightly toasted)

Instructions

1. Prepare the poaching syrup

   In a saucepan, combine the water, 100 g sugar, lemon juice and vanilla extract. Bring to a gentle simmer without boiling.

   Time: PT5M

2. Poach the pears

   Submerge the halved pears, skin side down, into the simmering syrup. Cook 12‑20 minutes depending on size, until a knife slides easily through the flesh.

   Time: PT20M

3. Prepare the almond filling

   In a bowl, whisk the eggs with the powdered sugar. Add the softened butter, almond flour and mix until a homogeneous batter forms.

   Time: PT10M

4. Assemble the tart

   Place the tart crust in the pan. Spread the almond filling evenly. Arrange the poached pear halves in a circle, slightly pressed into the cream.

   Time: PT5M

5. Bake

   Bake the tart in a preheated oven at 200 °C for 20‑25 minutes, until the almond cream is golden and the pears are lightly caramelized.

   Time: PT25M

   Temperature: 200°C

6. Reduce the cooking syrup

   Remove the saucepan with the poaching syrup. Reduce over medium heat until it reaches a syrupy consistency (about half the original volume). Let cool slightly.

   Time: PT10M

7. Finishing and serving

   Brush the still‑warm tart with the reduced syrup. Sprinkle with toasted sliced almonds. Let it warm for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g