Pear Bourdaloue Tart

Name: Pear Bourdaloue Tart
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: France
Ingredients: 250 g of flour; 100 g of powdered sugar; 125 g of butter (cold); 1 eggs; 3 pears (ripe); 1 L of water; 200 g of sugar; 1 tsp of vanilla extract; 100 g of butter (softened); 100 g of sugar; 100 g of almond flour; 2 eggs; a few drops of almond extract (bitter); 50 g of almonds (sliced)

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Bourdaloue tart is a sweet shortcrust pastry filled with almond cream and pears. 🍐 It is a French classic, served warm or cold.

Total time: 1 h 25
Prep: 40 min
Cook: 45 min
Rest: 1 h
Difficulty: Medium
Per person: €1.00

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

420kcal

Protein7 g7%
Carbs48 g46%
Fat22 g47%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a shiny, appetizing glaze, brush the pears with a syrup made from the reduced poaching liquid! ✨🍐

Freezing : Can you freeze this recipe?

Yes

Very well, the baked and cooled tart freezes for up to 2-3 months, tightly wrapped.

Storage : How long does it keep?

The baked tart keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The sweet shortcrust pastry and poached pears can be prepared the day before and kept in the fridge. Assemble and bake the same day for better texture.

Reheating : How do you reheat it?

Reheat in the oven for 10-15 min at 150°C to regain the crispness of the crust. Microwave is possible but may soften the crust.

Variations

Use canned pears in syrup to save time.
Serve warm or cold.
Add a splash of rum to the almond cream.

Mistakes to avoid

Leaving the pears wet: drain them well after poaching.
Forgetting to prick the pastry: prick the bottom with a fork.
Poaching at a rolling boil: poach for 15 minutes over low heat.

Frequently asked questions

How do you make a Bourdaloue tart?

Make a sweet shortcrust pastry, poach the pears for 15 minutes in a vanilla syrup, spread almond cream over the pricked pastry, fan the pears on top, sprinkle with sliced almonds and bake 30 minutes at 180°C.

How do you poach the pears for the tart?

Peel the pears, cut them in half and remove the core, then add them to water brought to a boil with the sugar and vanilla, and poach for 15 minutes over low heat.

How do you make the almond cream?

Whisk 100 g of softened butter with 100 g of sugar, add 2 eggs one at a time, then 100 g of almond flour and a few drops of bitter almond extract. Spread it over the tart base.

Is Bourdaloue tart served hot or cold?

Let the tart cool before unmolding, then serve it warm or cold. The sliced almonds sprinkled on before baking add crunch.