Pear Tart (Tarte Bourdaloue)
Serv­ings Prep Time
4peo­ple 10min­utes
Cook Time
25min­utes
Serv­ings Prep Time
4peo­ple 10min­utes
Cook Time
25min­utes
Ingre­di­ents
For the crust
For the fill­ing
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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Sum­ma­ry
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Recipe Name
Tarte Bourdaloue (French Almond Pear Tart)
Author Name
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