Bourdaloue Pear Tart

  • Guests 8 people
  • Preparation 30 minutes
  • Cooking 50 minutes
  • Difficulty Easy

Ingredients

  1. 80g unsalted PDO Charentes-Poitou Grand Fermage pastry butter
  2. 1 roll of shortcrust pastry
  3. 4 Williams pears
  4. 130g sugar + 80g sugar
  5. 2 eggs
  6. 80g ground almonds
  7. 1 vanilla pod

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Preparation

For pears :

  1. Start by preparing the pears: peel then cut them in half, scoop out the cores and place them in a pot.
  2. Slice the vanilla pod down the middle and add to the pot, along with 130g of sugar.
  3. Cover with water and bring to a boil.
  4. Simmer for 15 minutes then allow the pears to cool in the syrup.

For the almond cream :

  1. Prepare the almond cream: whip the butter and 80g of sugar until soft.
  2. Add in the eggs one by one, followed by the almond powder.
  3. Line a tart pan with the shortcrust pastry.
  4. Use a fork to poke a few holes in the bottom.
  5. Spread the almond cream all over the base.
  6. Drain the pears and set them into the tart.
  7. Bake at 180°C for 35 minutes.

And don't forget to grade the recipe:

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