Pear Tart with Almond Cream (Tarte Bourdaloue) (Page 2 ) | March 16, 2025

In a food processor, combine flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and ice water, and pulse again until the dough just begins to come together.

Turn the dough out onto a work surface and knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Almond Cream (Frangipane):

In a medium bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the egg, almond flour, all-purpose flour, and almond extract until smooth and well combined. Set aside.
Prepare the Pears:

Peel, core, and slice the pears into thin slices. Toss the slices in lemon juice to prevent browning.
Assemble the Tart:

Preheat your oven to 350°F (175°C). Roll out the chilled tart dough on a lightly floured surface and fit it into a tart pan. Trim any excess dough.
Spread a layer of almond cream evenly over the bottom of the prepared tart shell.
Arrange the pear slices in a circular pattern over the almond cream, slightly overlapping them.
Bake the tart for 40-45 minutes, or until the crust is golden brown, the almond cream is set, and the pears are tender.
Finish and Serve:

Once baked, remove the tart from the oven and brush the pears with melted butter and sprinkle with sugar for a glossy finish.
Allow the tart to cool before slicing and serving.
Serving and Storage Tips:

CONTINUE READING ON THE NEXT PAGE  

Page: 2 sur 3

SEE MORE..

Share Share Share

Thanks for your SHARES!