Tarte Bourdaloue (Pear and Almond Tart)

Tarte Bourdaloue (Pear and Almond Tart) ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 tbsp all-purpose flour
• 2 large eggs
• 1/2 tsp almond extract
• 29 oz can canned pear halves, drained
• 2 tbsp apricot jam
• 1 tbsp water
• 2 tbsp sliced almonds

How to make Tarte Bourdaloue (Pear and Almond Tart)

1. To make the Pâte Sablée, combine 1 1/4 cups all-purpose flour and 1/4 cup granulated sugar in a large bowl. Cut in 1/2 cup cold, cubed unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together 1 large egg yolk and 1/2 teaspoon vanilla extract. Add the wet ingredients to the dry mixture and mix until just combined, forming a cohesive dough. Do not overmix. Flatten the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). Lightly flour a clean work surface and roll out the chilled dough to an 11-inch circle. Carefully transfer the dough into a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges. Prick the bottom of the dough several times with a fork.
4. Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 5-7 minutes, until lightly golden. Remove from the oven and let cool slightly.
5. While the crust bakes, prepare the Frangipane Filling. In a medium bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, using an electric mixer.
6. Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 cup almond flour, 2 tablespoons all-purpose flour, and 1/2 teaspoon almond extract until well combined and smooth.
7. Drain the 29 oz can of pear halves thoroughly and pat them dry with paper towels to remove excess moisture. Slice each pear half lengthwise into 3-4 pieces.
8. Spread the frangipane filling evenly into the pre-baked tart shell. Arrange the sliced pears decoratively on top of the frangipane, pressing them down gently into the filling.
9. Return the tart to the oven and bake for 40-50 minutes, or until the frangipane is set, golden brown, and slightly puffed. If desired, sprinkle 2 tablespoons of sliced almonds over the tart during the last 10 minutes of baking for added crunch and flavor.
10. While the tart is still warm, prepare the optional apricot glaze. In a small saucepan, combine 2 tablespoons apricot jam and 1 tablespoon water. Heat over low heat, stirring constantly, until the jam melts and the mixture is smooth. Strain if desired for a clearer glaze.
11. Brush the warm tart with the apricot glaze for a shiny finish and to prevent drying. Allow the tart to cool completely on a wire rack before carefully removing it from the tart pan.
12. Slice the Tarte Bourdaloue into wedges and serve at room temperature. It can be stored covered at room temperature for up to 2 days.

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