This classic french tart uses vanilla poached pears and crème d'amandes to make for a fabulously delicate dessert.
Tarte Bourdaloue
Makes one 23cm tart
For poached pears:
3 small firm pears
half a lemon
500g water
250g sugar
half a vanilla pod
For pastry:
200g plain flour
100g unsalted butter
25g icing sugar
2 egg yolks
15g water
pinch of salt
For crème d'amandes:
80g ground almonds
50g unsalted butter, softened
50g caster sugar
1 egg
3-4 drops almond extract (optional)
For glaze:
2tbsp apricot jam
1tbsp water
Start by poaching your pears. In a medium sized saucepan, add your water, sugar and vanilla and bring to a simmer, stirring to ensure all of your sugar has dissolved. Peel your pears and remove the core and rub them lightly with your half lemon. Add to your syrup and simmer for 10-15 minutes, until the pears are slightly softened but still hold their shape. Allow to cool to room temperature.
For your pastry, mix together your flour, icing sugar and salt. Rub in your butter until it resembles fine breadcrumbs then add your egg yolks and mix into a smooth dough. Wrap in cling film and refrigerate for at least 2 hours. Once your dough is well rested, roll out to 2mm thick and line your tart tin, trimming away any excess pastry. Chill until ready to assemble.
Place a baking tray in the middle of your oven and preheat to 180ºC. Drain your pears, cut in half and slice thinly, about 3-4mm thick.
Mix together your butter, sugar and almonds. Add in your egg and almond extract (if using) and stir until evenly combined. Spread crème d'amandes into your chilled pastry case. Fan your pear slices out slightly and, using a knife, lift and place them on top of your crème d'amandes. Place your tart on your hot baking tray and bake for 45-50 minutes until the filling is set and golden.
In a saucepan, heat your apricot jam and water to form a syrup. Strain any lumps and brush your hot tart to glaze.
For poached pears:
3 small firm pears
half a lemon
500g water
250g sugar
half a vanilla pod
For pastry:
200g plain flour
100g unsalted butter
25g icing sugar
2 egg yolks
15g water
pinch of salt
For crème d'amandes:
80g ground almonds
50g unsalted butter, softened
50g caster sugar
1 egg
3-4 drops almond extract (optional)
For glaze:
2tbsp apricot jam
1tbsp water
Start by poaching your pears. In a medium sized saucepan, add your water, sugar and vanilla and bring to a simmer, stirring to ensure all of your sugar has dissolved. Peel your pears and remove the core and rub them lightly with your half lemon. Add to your syrup and simmer for 10-15 minutes, until the pears are slightly softened but still hold their shape. Allow to cool to room temperature.
For your pastry, mix together your flour, icing sugar and salt. Rub in your butter until it resembles fine breadcrumbs then add your egg yolks and mix into a smooth dough. Wrap in cling film and refrigerate for at least 2 hours. Once your dough is well rested, roll out to 2mm thick and line your tart tin, trimming away any excess pastry. Chill until ready to assemble.
Place a baking tray in the middle of your oven and preheat to 180ºC. Drain your pears, cut in half and slice thinly, about 3-4mm thick.
Mix together your butter, sugar and almonds. Add in your egg and almond extract (if using) and stir until evenly combined. Spread crème d'amandes into your chilled pastry case. Fan your pear slices out slightly and, using a knife, lift and place them on top of your crème d'amandes. Place your tart on your hot baking tray and bake for 45-50 minutes until the filling is set and golden.
In a saucepan, heat your apricot jam and water to form a syrup. Strain any lumps and brush your hot tart to glaze.
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