Secrets
- Softened butter taken out 1 hour ahead of time for the almond cream.
- Slice each pear half before sliding it on with the blade of a large knife.
- Mix the almond cream with a spoon rather than a whisk.
A Bourdaloue tart looks like a bakery masterpiece even though its almond cream comes together in five minutes flat: equal parts butter, sugar and almond flour, brought together with two eggs.
With perfectly ripe pears (or poached for ten minutes if still firm), the cream puffs up all around the fruit in the oven.
Step-by-step recipe check off as you go
Line the tart pan
Make the sweet shortcrust pastry by mixing the softened butter, powdered sugar, egg, then the flour. Press it into the tart pan, prick the bottom with a fork, and chill while the oven preheats to 180 °C (350 °F).
Make the almond cream
Cream the 100 g softened butter with the sugar, add the 2 eggs, then the almond flour. Stir with a spatula without over-whisking so it does not puff up excessively.
Popotam's tipStirring with a spatula rather than an electric mixer prevents incorporating too much air: the cream stays tender and will not collapse.Slice and arrange the pears
Peel the pears, halve them, core them, and thinly slice each half crosswise while keeping its shape. Spread the almond cream over the crust and arrange the pear halves in a star pattern.
Top with sliced almonds and bake
Scatter with sliced almonds and bake for 40 minutes at 180 °C (350 °F) until the almond cream is nicely golden.
And there you go, it's ready
Check off every step to admire the golden tart.
Secrets for an authentic Bourdaloue what makes all the difference
Storage and make-ahead
It keeps for 2 days in the fridge; take it out 30 minutes before dessert so it is not ice cold.
Variations
- Spread 2 spoonfuls of melted dark chocolate over the crust before the almond cream.
- Half almond flour, half hazelnut flour.
- If your pears are firm, poach them for 10 minutes in a light vanilla syrup.
Frequently asked questions
Crème d'amandes ou frangipane ?
La vraie Bourdaloue se fait à la crème d'amandes seule, bien plus rapide qu'une frangipane qui ajoute de la crème pâtissière.
Peut-on utiliser des poires au sirop ?
Oui, c'est même la recette traditionnelle parisienne : égoutte-les bien sur du papier absorbant.
Comment la faire briller comme en pâtisserie ?
Passe un coup de pinceau de confiture d'abricots tiédie dès la sortie du four.
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