A sweet and fruity family recipe: Pear almond tart ! On crunchy shortcrust pastry, soft almond cream and tender pears... An easy-to-prepare tart that will please as many people as possible at dessert time.
It is called “bourdaloue tart” or “pear amandine” depending on the region of France. But whatever its name: we happily take a second part!
What you will like with this pear tart
- flavors : the sweetness of almond and pear combined in a very delicious pear almond tart…
- textures : crunchy thanks to the shortcrust pastry, soft with the almond cream and totally melting with the pears…
- difficulty level : completely achievable at home! Almond cream is child's play to make.
- all-purpose flour : to make the shortcrust pastry, I use T55. It is lower in gluten than T45 and allows for better elasticity in the dough.
- butter : I use soft but well softened butter, this is important for the shortbread dough and for the almond cream.
- almond meal : it is what gives this delicious almond taste to the filling, it completely replaces the flour in this almond pear tart.
- cream liquid : I add a little touch of cream to make the filling even softer after cooking.
- pears : to avoid making the recipe more complex, I choose canned pears in syrup. To fill the tart mold you need 5 or 6 pear halves.
How to make a pear almond tart?
- We prepare the shortbread
- We place it au fridge
- We precook it baked
- We prepare the almond cream
- We place this cream on the bottom of the pie cooked
- We drain half pears and we slice them
- We place them in star on the bottom of the pie
- We sprinkle withflaked almonds
- We put the almond tart in the oven!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making your Bourdaloue tart a success
- bring your ingredients to room temperature (eggs, butter, cream): this allows them to be mixed more easily with the other ingredients and guarantees an optimal texture when tasting.
- do not overwork the shortcrust pastry once the flour is added: otherwise it tends to become brittle, that would be a shame!
- to know if the pear almond tart is cooked : it should be nicely browned on top, this is the best indicator for this tart.
How to taste almond pear tart?
This pear almond tart is delicious tasted plain ! For those with a sweet tooth, you can add a touch of whipped cream little sweet, or even a scoop of ice cream vanilla…
It can be enjoyed warm out of the oven or after completely cooling, it's up to you.
How to store Bourdaloue tart?
This almond pear tart keeps at room temperature (ideally under an airtight cover) for About 3 days. It's really the best way to fully enjoy its almond and pear flavor.
If you prefer, you can place it in the refrigerator but it will become a little less soft because of the butter it contains (which hardens on contact with the cold).
Other recipes to try
If you like simple fruit-based recipes, I advise you to take a look at these other recipes on the blog, you might like them!
- Plum clafoutis
- Moist chocolate banana cake
- Far Breton with prunes
- Apple pie like in the USA
- Fine apple & caramel tart
- Apple cinnamon crumble
If you make this almond pear tart, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely pies!
Pear almond Tart (frangipane)
- 225 g flour T55
- 110 g softened butter at room temperature
- 45 g icing sugar
- 1 medium egg at room temperature
- 1 pinch of salt
Pear almond filling
- 100 g softened butter at room temperature
- 75 g light brown sugar
- 2 medium eggs at room temperature
- 120 g almond meal
- 40 g liquid cream 30% mg at room temperature
- 0,5 tsp natural vanilla extract
- 1 pinch of salt
- 1 large box of pears in syrup (5-6 half pears)
- A few slivered almonds
- Beat the soft butter and flour until you have a coarse sandy mixture. Add the icing sugar and mix. Then add the egg and salt. Beat until the dough forms and comes away from the edge of the container, without insisting too much to maintain an optimal texture for tasting.
- Form a slightly flattened ball, wrap in cling film and refrigerate for about 30 minutes.
- Preheat the oven to 180 ° traditional heat.
- Roll out the dough on a floured work surface (or between two sheets of baking paper, this is easier). Grease a 24cm tart ring placed on a baking tray then place the dough in the tart ring. Press the dough into the corners, pressing the sides well. Cut off the excess from the top with a knife.
- Prick the tart base with a fork and place in the freezer for 10 minutes (this prevents the edges from falling during cooking).
- Bake for 15 minutes, and let the baking sheet cool for the rest.
Pear almond filling
- Beat the soft butter and brown sugar until very creamy. Add the previously beaten eggs, almond powder, liquid cream, vanilla and salt then beat everything.
- Drain the pear halves well in the syrup, cut them into thin slices widthwise.
- Pour the almond cream onto the tart base and smooth. Place the pear halves (5 or 6) on the tart to form a star shape. Sprinkle with flaked almonds.
- Bake at 180° traditional heat, for around 35-40 minutes (this varies a lot depending on the oven). The tart should be nicely browned on top. Remove from the oven, unrim the tart and leave to cool.