Pear and Almond Tart (Tarte Bourdaloue)

Ingredients

• 125 g unsalted butter (Softened; use cold butter if mixing the dough by hand.)
• 75 g icing sugar (Powdered sugar.)
• 0.5 tsp salt (Fleur de sel, Maldon, or Celtic salt.)
• 1 egg (Organic.)
• 225 g plain flour (All-purpose flour, Type 45.)
• 25 g ground almonds (Almond flour.)
• 6 pear halves (Tinned pears in syrup, drained; Williams pears are suggested, though other pear varieties may be used.)
• 100 g unsalted butter (Softened; for the almond cream.)
• 75 g sugar (For the almond cream.)
• 2 eggs (Organic; for the almond cream.)
• 3 drops almond extract (For the almond cream.)
• 100 g ground almonds (Almond flour; for the almond cream.)
• 2 tbsp dark rum (Good quality.)
• 20 g slivered almonds (A handful, for topping.)
• 4 tbsp apricot jam (Slightly warmed for glazing.)

Steps

1. 1

   Using a stand mixer fitted with a paddle beater—or mixing by hand with cold butter—beat the softened butter, icing sugar, and salt until pale and creamy.

2. 2

   Gradually add the egg, plain flour, and ground almonds. Mix until the dough comes away from the sides of the bowl.

3. 3

   Wrap the dough in cling film and chill it in the refrigerator for 1 hour.

4. 4

   Let the chilled pastry rest at room temperature for 10 minutes. On a lightly floured surface, roll it out to approximately 3–4 mm thick.

5. 5

   Wrap the pastry around the rolling pin and transfer it to the tart tin.

6. 6

   Using your fingers, press the pastry firmly into the sides of the tin. Roll the rolling pin over the top to trim and even the pastry, then prick the base with a fork.

7. 7

   Chill the prepared tart shell for 30 minutes.

8. 8

   Drain the pear halves on kitchen paper. Once dry, slice them horizontally if desired.

9. 9

   Cream the softened butter and sugar together by hand with a wooden spoon or in a mixer or food processor until light and creamy.

10. 10

    Add the eggs, almond extract, ground almonds, and dark rum to the butter mixture, and mix until combined.

11. 11

    Spread the almond mixture evenly over the chilled tart base with a palette knife, or pipe it onto the base in a spiral. In a 28 cm tin, the layer will look quite thin; it will puff in the oven.

12. 12

    Preheat the oven to 200°C/400°F, or 180°C fan/Gas 6.

13. 13

    Arrange the drained pear halves evenly over the almond filling using a palette knife, then sprinkle the slivered almonds over the top.

14. 14

    Bake for 30–35 minutes, until golden.

15. 15

    Remove the tart from the oven and leave it to cool for 10 minutes.

16. 16

    Remove the tart from the tin and brush the top with the slightly warmed apricot jam.

Notes

The structured recipe specifies tinned pears in syrup. The article notes that Williams, Comice, and Conference pears can also be used, and that ready-made shortcrust pastry may substitute for homemade pâte sucrée when needed. The article also mentions that traditional versions may be topped with broken macarons, but this recipe uses slivered almonds.

Nutrition per serving

• dessert
• French
• tart
• baked
• pear
• almond
• vegetarian
• holiday