Tarte Bourdaloue (French Pear Frangipane Tart)
Ingredients
- FOR PÂTE SUCRÉE (sweet pastry crust):
- 125g unsalted butter, softened
- 90g icing sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 30g ground almonds
- 250g plain flour
- Pinch of salt
- 1–2 tbsp cold water (if needed)
- FOR FRANGIPANE (almond cream):
- 100g unsalted butter, softened
- 100g caster sugar
- 2 eggs
- 100g ground almonds
- 1 tbsp plain flour
- 1 tsp dark rum or almond extract (optional)
- FOR PEARS:
- 3 ripe but firm pears (Williams or Comice)
- 750ml water
- 100g caster sugar
- Juice of ½ lemon
- 1 tsp vanilla extract or ½ vanilla pod
- TO FINISH:
- 2 tbsp apricot jam (for glaze)
- 1 tbsp water
- A few flaked almonds (optional)
Instructions
- 1
MAKE PÂTE SUCRÉE:
- 2
Cream the butter and icing sugar until smooth.
- 3
Mix in the vanilla, egg yolk, and ground almonds.
- 4
Add the flour and salt, mixing until a dough forms.
- 5
Shape into a disc, clingwrap, and chill for 30 minutes.
- 6
PREPARE POACHED PEARS:
- 7
Peel the pears, halve them, and remove cores.
- 8
Bring water, sugar, lemon juice, and vanilla to a simmer in a wide saucepan.
- 9
Add pears and poach gently for 15–20 minutes until just tender.
- 10
Let them cool in the syrup, then drain and slice thinly.
- 11
ROLL & BLIND BAKE PASTRY:
- 12
Preheat oven to 180°C (160°C fan).
- 13
Roll out the chilled dough and line a 23cm tart tin.
- 14
Trim edges, prick base with a fork, and freeze for 10 minutes.
- 15
Line with baking paper and fill with pie weights or rice.
- 16
Bake for 15 minutes, remove weights, and bake another 5–7 minutes until golden.
- 17
MAKE FRANGIPANE:
- 18
Beat butter and sugar until light and fluffy.
- 19
Add eggs one at a time.
- 20
Stir in ground almonds, flour, and rum or almond extract.
- 21
Spread into the cooled tart shell.
- 22
ARRANGE & BAKE:
- 23
Fan the sliced pears on top of the frangipane.
- 24
Bake at 170°C (150°C fan) for 30–35 minutes until puffed and golden.
- 25
GLAZE & SERVE:
- 26
Warm the apricot jam with water and brush over the tart for a glossy finish.
- 27
Sprinkle with flaked almonds if using.
- 28
Let cool slightly before slicing.
- 29
SERVING SUGGESTION:
- 30
Serve warm or at room temperature with whipped cream or crème fraîche.
