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Pear Bourdaloue Tart
A classic French Bourdaloue tart made with a buttery shortcrust pastry, silky almond cream, poached pears, and a glossy apricot glaze finished with sliced almonds. Perfect for a sophisticated dessert or special occasion.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot syrup can cause severe burns – handle with care.
- • The oven and hot baking pan are extremely hot; use oven mitts.
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