Pear Tart (Tarte Bourdaloue)

I love this deli­cious pear tart filled with a sweet almond paste. It is one of my favorite French desserts! The tart was invent­ed in a pas­try shop on Bourdaloue street in Paris, hence the name Tarte Bourdaloue. This French clas­sic is absolute­ly deli­cious!

Recipe

I tried many recipes for the Tarte Bourdaloue, and my favorite is by far the recipe by French cook Valerie Paul Labaume. It is divine!

Please note, the recipe is for a small tart pan of about 8–9 inch­es, so if you have a big­ger tart pan, adjust mea­sure­ments accord­ing­ly.

Also, if you do not have time to make the tart crust, you can use a store-bought sweet pie crust. How­ev­er, this tart crust recipe is par­tic­u­lar­ly deli­cious, so I real­ly rec­om­mend mak­ing it.

Print Recipe

Pear Tart (Tarte Bourdaloue)

Course

Dessert

Prep Time

10 min­utes

Cook Time

25 min­utes

Serv­ings

peo­ple

Ingre­di­ents

For the crust

• 5 oz. All pur­pose flour (150g)
• 3.5 oz. but­ter (100g)
• 2.5 oz. pow­dered sug­ar (75g)
• 1 Egg Yolk
• 1 pinch salt

For the fill­ing

• 1 can pear halves in syrup
• 2 oz. but­ter (50g)
• 2 oz. gran­u­lat­ed sug­ar (50g)
• 2 oz. Almond Flour (50g)
• 1 egg
• 1 small pack sliced almonds

Course Dessert Prep Time 10 min­utes Cook Time 25 min­utes Serv­ings peo­ple Ingre­di­ents For the crust 5 oz. All pur­pose flour (150g) 3.5 oz. but­ter (100g) 2.5 oz. pow­dered sug­ar (75g) 1 Egg Yolk 1 pinch salt For the fill­ing 1 can pear halves in syrup 2 oz. but­ter (50g) 2 oz. gran­u­lat­ed sug­ar (50g) 2 oz. Almond Flour (50g) 1 egg 1 small pack sliced almonds

Instruc­tions

For the crust

1. In a big mix­ing bowl, mix the all-pur­pose flour, pow­dered sug­ar, salt and soft­ened but­ter, using the tip of your fin­gers, until the but­ter is ful­ly incor­po­rat­ed and you have a mix­ture that resem­bles sand.

   
2. Add the egg yolk. Mix with your hands until you have a uni­form dough. Gath­er the dough in a ball, wrap it, and place it in the fridge for 1 hour.

   
3. Take the ball out of the fridge. Using a rolling pin, roll it out to fit your tart pan.

   

For the fill­ing

1. Pre­heat oven to 350 degrees Fahren­heit.
2. Mix the soft­ened but­ter, the gran­u­lat­ed sug­ar, the almond flour, and the egg until you have a uni­form paste.

   
3. Use a fork to make lit­tle holes on the tart crust (pic­tured). Cut the pear halves in slices and place them on the crust as though the pear halves were not sliced (see pic­ture). (Please note: we are using the pears with­out the syrup from the can).

   
4. Pour the almond paste around the pears as pic­tured.

   
5. Sprin­kle with sliced almonds. Bake in oven for 25 min­utes. Enjoy warm or cold!

   

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Bon Appétit!

French Mom

Dis­clo­sure

Sum­ma­ry

Recipe Name

Tarte Bourdaloue (French Almond Pear Tart)

Author Name

French Mom Cook­ing

Pub­lished On

2017-12-27