Bourdaloue or almond pear tart

This tart is by far my favorite. A sweet pastry, melting pears and almond cream for a sweet pleasure without moderation.

For the record, this tart takes its name from a street in the 9th arrondissement of Paris, where the pastry chef who created it lived in the second half of the 19th century.

---

---

Recipe

Ingredients:

3 ripe pears

apricot jelly or neutral topping

a few slivered almonds

Sweet pastry

70 g butter

70 g powdered sugar

1 egg

175 g flour

Almond cream

one egg

50 g sugar

50 g almond powder

50 g softened butter

5 g rum

Sweet dough

In the bowl of a food processor, add the butter, powdered sugar, egg and flour.

Blend for 5 minutes. Shrink the dough and refrigerate for 15 minutes.

Roll out the dough and place it in a circle or 24cm-diameter mold.

Prick and chill.

Almond cream

In a bowl or mixing bowl, whisk together the softened butter and powdered sugar. Add the egg, almond powder and rum. Blend until smooth.

Assembly

Remove the dough from the fridge and spread with the almond cream.

Peel, halve and core the pears. Slice the pear halves and arrange them harmoniously on the almond cream. Sprinkle with flaked almonds.

Place the tart in the fridge for 10 min.

Preheat oven to 180°C or 355°F and bake for 35 minutes.

Remove the tart from the oven and brush with jelly or topping.

Leave to cool on a wire rack before serving.

Video recipe