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Introduction: Tarte Bourdaloue, a classic French dessert, is a perfect combination of tender, poached pears, and a rich, almond-flavored cream filling. This elegant tart originated from the bakery of the same name in Paris, named after the Bourdaloue street. With its buttery, flaky crust, creamy almond filling, and sweet pear topping, this tart is an absolute showstopper for any occasion. Whether you serve it at a special event or as a delightful treat for afternoon tea, it's sure to impress your guests with its sophisticated flavor and texture.
Ingredients:
For the Tart Dough:
1 1/4 cups (160g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
1 large egg yolk
1 tablespoon ice water (or as needed)
For the Almond Cream (Frangipane):
1/2 cup (100g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 large egg
1/2 cup (50g) almond flour (or ground almonds)
1 tablespoon all-purpose flour
1 teaspoon almond extract
For the Pear Filling:
3-4 ripe pears (preferably Bosc or Bartlett)
1 tablespoon lemon juice
1/4 cup (50g) granulated sugar
1 tablespoon butter, melted (for brushing)
Directions:
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