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Tarte Bourdaloue

A delightful blend of poached pears and almond cream in a flaky crust, perfect for gatherings or an evening treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tart
  • 3 Pears (poached) Aim for ripe, slightly firm pears.
  • 250 g Almond cream (frangipane) Can be replaced with almond milk for a dairy-free option.
  • 1 Sweet tart crust Approximately 250 g of dough.
  • 2 tbsp Sliced almonds Toast for crunch if desired.
  • 2 tbsp Apricot jam (optional) For a shiny glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Fit the tart crust into a tart pan, pressing it evenly to avoid sogginess.
  3. Spread the frangipane evenly over the crust.
  4. Arrange the poached pears on top and sprinkle with sliced almonds.
Baking
  1. Bake for 35–40 minutes until golden and the filling is slightly jiggly.
  2. Brush with warmed apricot jam for a shiny finish, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to a month. Thaw in the fridge overnight before gently reheating.