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

Ingredient Substitutions

• Instead of Pre-baked tart crust (23 cm): Homemade pâte brisée, Puff pastry
• Instead of William or Comice pears: Bosc pears, Anjou pears
• Instead of Granulated sugar: Cane sugar
• Instead of Lemon juice: Citric acid
• Instead of Vanilla extract: Vanilla bean
• Instead of Eggs: Organic chicken eggs
• Instead of Almond flour: Ground almonds
• Instead of Unsalted butter: Vegetable margarine
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Sliced almonds: Chopped almonds

Equipment Needed

• Medium saucepan
• Skillet or small saucepan for reduction
• Cutting board
• Paring knife
• Silicone spatula
• Whisk or hand mixer
• 23 cm tart pan
• Oven
• Kitchen brush (optional)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Poach the pears over low heat without boiling the syrup.
• Bake the tart until the almond cream is nicely golden.
• Reduce the cooking syrup to the right consistency for the glaze.

Chef Tips from the Video

• Always preheat the oven to 200 °C before baking the tart.
• Toast the sliced almonds dry in a skillet for 2‑3 minutes for extra crunch.
• Use a piping bag to deposit the almond cream evenly.

Troubleshooting

Storage

Refrigerator: Store the covered tart 2‑3 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 1 month. Thaw in the refrigerator before gently reheating.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• Poach the pears the day before and keep them in the syrup in the refrigerator.
• Prepare the reduced syrup ahead of time and gently reheat before serving.
• The almond filling can be mixed the day before and kept refrigerated.