A classic French pastry, the Tarte Bourdaloue features a delicate, buttery tart shell filled with a smooth frangipane (almond cream) and topped with poached pears. Elegant and flavorful, this tart balances the richness of the almond cream with the fresh, natural sweetness of the pears, making it the perfect dessert for any occasion.
Ingredients:
For the Tart Shell:
- 200g All-purpose flour
- 100g Unsalted butter, cold and cubed
- 50g Powdered sugar
- 1 Large egg
- Pinch of salt
- 1 tbsp Ice water (if needed)
For the Frangipane Filling:
- 100g Unsalted butter, softened
- 100g Almond flour
- 100g Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 tbsp All-purpose flour
- Pinch of salt
For the Pears:
- 2-3 Ripe pears (e.g., Bartlett or Anjou), peeled, cored, and sliced thinly
- 1/4 cup Water
- 1/4 cup Sugar
- 1/2 tsp Lemon juice
- 1/4 tsp Ground cinnamon (optional)
For the Glaze (Optional):
- 2 tbsp Apricot jam
- 1 tbsp Water
Directions:
1. Prepare the Tart Shell:
- In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg and pulse a few more times until the dough comes together. If the dough is too dry, add ice water 1 tablespoon at a time until it binds together.
- Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Poach the Pears:
- In a small saucepan, combine water, sugar, lemon juice, and cinnamon (if using). Bring to a simmer.
- Add the pear slices and poach them for about 5-7 minutes, or until just tender but still holding their shape. Remove from heat and drain the pears, allowing them to cool slightly.
3. Make the Frangipane Filling:
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the almond flour, eggs, vanilla extract, flour, and salt. Mix until smooth and fully combined.
4. Assemble the Tart:
- Preheat the oven to 375°F (190°C).
- Roll out the tart dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess from the edges.
- Spread the frangipane filling evenly into the tart shell.
- Arrange the poached pear slices on top of the frangipane, either in a circular pattern or a more random arrangement, depending on your preference.
5. Bake the Tart:
- Bake the tart for 30-35 minutes, or until the frangipane is golden and the pears are lightly browned.
- Allow the tart to cool completely in the pan.
6. Glaze (Optional):
- For a glossy finish, heat the apricot jam and water in a small saucepan until melted. Brush the glaze over the pears and frangipane once the tart has cooled.
7. Serve and Enjoy:
- Slice and serve the Tarte Bourdaloue on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Perfect for: A refined dessert to serve at special dinners, holiday gatherings, or afternoon tea. The nutty, sweet frangipane paired with the juicy pears makes for a beautifully balanced and indulgent treat!
