Pear Bourdaloue Tart

Ingredients

• 1 sheet Shortcrust pastry (pâte sablée) (store‑bought or homemade, rolled to fit a 9‑inch tart pan)
• 4 medium Pears (peeled, cored and halved; firm varieties like Bosc or Anjou work best)
• 150 g Almond flour (poudre d'amande) (finely ground, unsweetened)
• 100 g Granulated sugar
• 100 g Unsalted butter (softened, slightly melted)
• 2 large Eggs (room temperature)
• 1 large Egg yolk (adds richness)
• 2 Tbsp Rum (adds depth to the almond cream)
• 1 tsp Vanilla extract (or seeds from 1 vanilla bean)
• 500 ml Simple syrup for poaching (1 part water to 1 part sugar, simmered until sugar dissolves)
• 200 g Apricot jam (for glaze, warmed)
• 30 g Sliced almonds (almond filé) (to garnish)

Instructions

1. Prepare the pastry base

   Roll out the shortcrust pastry on a lightly floured surface to a 3 mm thickness, fit it into the tart pan, trim excess, and chill in the refrigerator.

   Time: PT10M

2. Poach the pears

   Halve the pears, remove stems and cores, peel them, then place in a saucepan with the simple syrup. Simmer gently for 10‑15 minutes until just tender.

   Time: PT15M

   Temperature: 180°C

3. Make the almond cream (frangipane)

   In a mixing bowl combine almond flour and sugar, add the melted butter and work into a smooth paste. Incorporate the eggs one at a time, mixing well after each addition. Finally stir in rum and vanilla.

   Time: PT10M

4. Assemble the tart

   Pour the almond cream into the chilled pastry shell, spreading evenly. Slice the poached pear halves into thin lamellae and arrange them decoratively on top of the cream.

   Time: PT5M

5. Bake

   Preheat the oven to 180°C (350°F). Bake the tart for 30‑35 minutes, or until the almond cream is set and lightly golden.

   Time: PT35M

   Temperature: 180°C

6. Cool and glaze

   Allow the tart to cool on a rack for about 20 minutes. Meanwhile, warm the apricot jam in the microwave for 1‑2 minutes until fluid. Brush the jam over the cooled tart and sprinkle with sliced almonds.

   Time: PT7M

7. Serve

   Remove the tart from the pan, slice, and serve at room temperature or slightly chilled.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Shortcrust pastry (pâte sablée): pre‑made pie crust, homemade shortcrust pastry
• Instead of Pears: Asian pear, apples (for a different flavor)
• Instead of Almond flour (poudre d'amande): ground blanched almonds, almond meal (coarser)
• Instead of Granulated sugar: caster sugar, coconut sugar
• Instead of Unsalted butter: margarine, vegan butter
• Instead of Eggs: egg substitute (for vegans)
• Instead of Egg yolk: extra egg white (less rich)
• Instead of Rum: rum extract, dark rum syrup
• Instead of Vanilla extract: vanilla bean seeds, almond extract (different flavor)
• Instead of Simple syrup for poaching: store‑bought pear poaching liquid
• Instead of Apricot jam: apricot preserves, orange marmalade
• Instead of Sliced almonds (almond filé): toasted slivered almonds

Equipment Needed

• Rolling pin
• 9‑inch tart pan with removable bottom
• Pastry brush
• Mixing bowl
• Whisk or electric mixer
• Saucepan
• Knife
• Peeler
• Oven
• Microwave (optional)
• Cooling rack (optional)
• Spatula

Critical Steps — Do Not Skip

• Poaching the pears without over‑cooking them
• Achieving a smooth, lump‑free almond cream
• Baking until the frangipane is set but not dry
• Applying the apricot glaze while the tart is still warm

Chef Tips from the Video

• Toast the almond flour briefly in a dry pan for a deeper nutty flavor before mixing.
• Add a pinch of salt to the almond cream to balance sweetness.
• For extra shine, brush the glaze with a thin layer of melted butter after it sets.

Troubleshooting

Storage

Refrigerator: Cover and store for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; thaw in the fridge before serving.

Room temperature: Best consumed within 4 hours of glazing.

Make-Ahead Tips

• The shortcrust pastry can be prepared 1 day ahead and kept refrigerated.
• Poached pears can be stored in the syrup, covered, for up to 24 hours.
• Almond cream can be mixed ahead and refrigerated; give it a quick stir before using.