Tarte Bourdaloue
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Pears fanned over almond frangipane, with small gaps left so the cream puffs up between the slices, make up this French tart.
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Fresh pears need slicing thin enough to cook through in the oven, while canned or poached ones must be drained of their syrup first.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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