Bourdaloue pear and almond tart
A shortcrust tart filled with almond cream and drained pears in syrup.
Active time30 min
Cooking30 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 10 drained canned pear halves in syrup
- 60 g unsalted butter for the almond cream
- 100 g unsalted butter for the pastry
- 1 egg
- 80 g ground almonds
- 5 tbsp water
- 150 g plain wheat flour
- 1 pinch of salt
- 60 g caster sugar for the almond cream
- 2 tbsp caster sugar for the pastry
Preparation
Dice the butter for the pastry. Rub into the flour, salt and the sugar measured in spoonfuls. Add the cold water gradually, stopping as soon as the dough comes together. Gather into a ball without prolonged kneading, cover and chill for 30 minutes.
100 g unsalted butter for the pastry5 tbsp water150 g plain wheat flour1 pinch of salt2 tbsp caster sugar for the pastry- mixing bowl
- refrigerator
While the pastry rests, let the butter for the filling soften. Drain the pears and slice them. Beat the softened butter with the sugar weighed in grams, then beat in the egg and ground almonds.
10 drained canned pear halves in syrup60 g unsalted butter for the almond cream1 egg80 g ground almonds60 g caster sugar for the almond cream- colander
- knife
- chopping board
- mixing bowl
- whisk
Preheat the oven to 190 °C. Roll the pastry between two sheets of baking paper. Line a 22 cm tart tin, keeping the bottom sheet and removing the top one. Spread in the almond cream and arrange the pears over it. Bake for about 30 minutes, until the pastry and filling are golden. Let cool for about 1 hour before serving.
- oven
- rolling pin
- baking paper
- tart tin
- spatula
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration