Tarte Bourdaloue
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Tarte Bourdaloue is a French tart filled with almond frangipane and topped with pears arranged in thin fans.
Read more
Drain canned or poached pears thoroughly before using them. If using raw pears, slice them thinly enough to soften during baking. To make the frangipane, mix 90 g softened unsalted butter with 90 g sugar until smooth and slightly lighter in color. Add 1 egg and stir until the mixture is even, then fold in 110 g almond flour and 0.5 teaspoon vanilla extract. Stop mixing as soon as no dry almond flour remains. Spread the frangipane evenly in the prepared tart shell and keep it below the rim so it has room to rise. Arrange the equivalent of 2 pears over the filling, press the fans lightly to anchor them, and leave small spaces between the slices for the almond cream. The assembled tart then needs 35 to 40 minutes in the 180°C oven. The tart is ready when the surface is golden and the center no longer wobbles. Allow it to cool before slicing so the baked frangipane has time to set and the pear sections remain in place.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Preheat the oven to 180°C and set the tart shell on a baking tray.
Drain canned or poached pears thoroughly, or slice raw pears thinly so they can soften during baking.
- 2Season
Mix 90 g softened unsalted butter with 90 g sugar until smooth and slightly lighter.
Add 1 egg and stir just until the mixture looks even, scraping the bowl so no butter streaks remain.
- 3Heat
Add 110 g almond flour and 0.5 teaspoon vanilla extract.
Fold gently and stop as soon as no dry almond flour is visible, because overmixing makes the baked frangipane dense instead of lightly risen.
- 4Heat
Spoon the frangipane into the tart shell and level it with a spatula.
Keep the layer even and below the rim, since the almond cream will puff as it bakes and can overflow if overfilled.
- 5Prep
Arrange the 2 pears in thin fans over the frangipane and press them lightly to anchor them.
Leave small gaps between slices so the cream can rise around the fruit instead of pushing it aside.
- 6Heat
Bake at 180°C for 35 to 40 minutes.
Remove the tart when the top is golden and the center no longer wobbles, then cool it before slicing so the frangipane can set.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Drain canned or poached pears thoroughly, or cut raw pears thinly enough to soften during baking.
- Finish cue
- Remove the tart when the top is golden and the center no longer wobbles, then cool it before slicing so the frangipane can set.
- Avoid this
- Keep the layer even and below the rim, since the almond cream will puff as it bakes and can overflow if overfilled.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 7 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Butter Tart (Canadian Gooey Brown Sugar Tart)
tart shell, unsalted butter
Galette des Rois (Puff Pastry Almond Frangipane Pie)
unsalted butter, almond flour
Vanilla Cupcakes
unsalted butter, egg