Recipe: Bourdaloue Pear Tart

Name: Tarte Bourdaloue aux Poires
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: tarte bourdaloue de 22-24 cm de diamètre :300 g pâte brisée100 g bon beurre fermier100 g sucre glace100 g poudre d'amande de belle origine1 cuiller a café de fécule de maïs (maïzena)2 oeufs fermiers2 gouttes d'extrait d'amande amère1 cuiller a soupe de rhum brun (facultatif)125 g crème pâtissièreDe belles demies poires que vous pocherez au sirop léger ou 1 boîte 4/4 de demies poires au siroppocher des poires fraîches)un peu de gelée d'abricots ou de confiture d'abricots (sans morceaux)

By Dubarry ★ ★ ★ ★ ★ 4.8/5 (5 reviews) Desserts

Prep 25 min

Cook 40 min

Total 1h05

Ingredients

bourdaloue tart 22-24 cm in diameter:

300 g shortcrust pastry
100 g good farmhouse butter
100 g icing sugar
100 g almond powder of fine origin
1 teaspoon cornstarch (cornflour)
2 farmhouse eggs
2 drops bitter almond extract
1 tablespoon brown rum (optional)
125 g pastry cream
Beautiful pear halves that you will poach in light syrup or 1 tin 4/4 of pear halves in syrup (poach fresh pears)
a little apricot jelly or apricot jam (without pieces)

Step-by-step directions

1- Prepare the shortcrust pastry in advance and let it rest in the refrigerator, wrapped in a cloth for at least 2 hours (ideally overnight).

2- Make the pastry cream (you can also make it the day before but cover it flush to prevent it from crusting)

3- Drain the pears on a rack

4- Line a round 22-24 cm tart mold with a sheet 2 mm thick of shortcrust pastry (the filling will be sweet and rich so for once, prefer shortcrust pastry to sweetened or shortbread pastry but that's a matter of taste) and put back in the refrigerator, even in the freezer for 1/4 hour, and preheat the oven to 180° (th 6) while preparing the filling.

5- Work the butter, left at room temperature, with a wooden spatula to make it a smooth pomade, then incorporate the icing sugar, almond powder (sifted) and cornstarch, then the 2 beaten eggs (whole), finally the bitter almond extract and rum.

6- Incorporate the pastry cream into the almond cream (you get a sort of frangipane that will not be 50%)

7- Spread the frangipane very evenly on the pastry in the mold (do not exceed half the height as it will rise a little during cooking) and place on top in a crown the well-drained pears sliced into petals: you can also leave them as halves, domed side up for a smaller tart.