Pear Tart with Almond Cream (Tarte Bourdaloue) 🍰 – Page 2

Step-by-Step Instructions for Making Pear Tart with Almond Cream

Creating this elegant pear tart might seem like a challenge, but with a little patience and the right technique, you can achieve professional results. Here’s how to make your own Tarte Bourdaloue from scratch:

Step 1: Prepare the Tart Crust

Make the Dough: In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and cold water, mixing until a dough forms.
Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough relax and become easier to roll out.

Step 2: Make the Almond Cream (Frangipane)

Cream the Butter and Sugar: In a medium bowl, beat the softened butter and powdered sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer.
Add the Almond Flour and Egg: Beat in the almond flour, followed by the egg, vanilla extract, and all-purpose flour. Mix until smooth and well combined. The almond cream should have a thick, spreadable consistency.

Step 3: Assemble the Tart

Roll Out the Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough gently into the pan, trimming any excess dough from the edges.
Bake the Tart Shell: Blind bake the tart shell by placing parchment paper or foil on the dough, followed by pie weights or dried beans. Bake for about 10-15 minutes, then remove the parchment and weights and bake for another 5 minutes until the shell is golden and set. Allow the tart shell to cool slightly.
Add the Almond Cream: Spread a generous layer of almond cream into the cooled tart shell, smoothing it out evenly.
Arrange the Pears: Peel and core the pears, then slice them thinly. Arrange the pear slices on top of the almond cream in a circular pattern, slightly overlapping. The more artfully arranged, the better the tart will look!

Step 4: Bake the Tart

Bake the Tart: Place the tart in the preheated oven and bake for 30-35 minutes, or until the almond cream is golden and firm, and the pears are tender.
Glaze the Pears: While the tart is baking, warm the apricot jam in a small saucepan. Once the tart is out of the oven, brush the pears with the warm apricot glaze to give them a beautiful shine.

Step 5: Serve and Enjoy

Allow the tart to cool slightly before slicing. You can garnish the tart with sliced almonds for a nice touch of crunch and elegance.

Tips for Success

Use Ripe but Firm Pears: To ensure that the pears don’t turn mushy during baking, choose pears that are ripe but still firm. Overripe pears can lose their texture when baked.
Blind Baking the Tart Shell: Don’t skip blind baking the tart shell. This ensures that the crust stays crisp and doesn’t become soggy from the almond cream filling.
Substitute with Different Fruits: While pears are traditional in Tarte Bourdaloue, feel free to experiment with other fruits like apples, peaches, or plums for a twist on this classic.

Conclusion

Pear Tart with Almond Cream (Tarte Bourdaloue) is a timeless dessert that combines the richness of almond cream, the sweetness of pears, and the flakiness of a buttery tart crust. It’s the perfect treat for any occasion, from family gatherings to elegant dinner parties. With a little practice, you can create a beautiful and delicious tart that will impress your guests and satisfy your sweet tooth.

Give this French classic a try, and enjoy the delicious combination of textures and flavors that will make every bite feel like a taste of Paris! 🍐🍰

←Previous Next→