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French Pear and Almond Tart
​Bourdaloue Tart

French Pear and Almond Tart - Bourdaloue Tart - Cuisine Inspired
8 Servings
30 min Prep time
​30 min Baking time
Easy
​Ingredients
​4 well ripened pears peeled
 
Shortbread Crust:
5.3 oz soft butter cubed
3.5 oz confectioners sugar or icing sugar
1 oz almond flour
1 egg
9 oz all-purpose flour
1 pinch of salt
 
Almond cream (or Frangipane)
14 oz almond flour
4 eggs
7 oz sugar
6 oz unsalted butter
1 tsp vanilla bean paste
1 tbsp confectioners or icing sugar
 
Prepare the dough:
Crack the egg into a bowl, add the sugar and whisk until well combined. Add the flour, the almond flour and a pinch of salt and mix everything together. You should obtain a sandy mixture. Toss the butter cubes into that mixture and work with your hands until well combined and a sticky ball forms. Flour the dough lightly on the outside and press into the bottom and up sides of a floured 12-inch round tart pan with a removable bottom. Prick the bottom of the dough with a fork and place in the refrigerator for about 20 minutes.
Preheat the oven to 350 degrees F.
 
Prepare the almond cream:
Melt the butter in a small saucepan.
Crack the eggs into a bowl, add the sugar, the almond flour and mix everything together. Add the butter and vanilla paste and beat well until combined.
 
Remove the tart pan from the refrigerator and spread the almond cream on the dough.
Cut the pears in half and take the core out carefully using a teaspoon. Cut each pear in half horizontally and then into thin slices keeping the pear shapes intact. Using a spatula arrange the pear halves nicely on the tart pressing them gently into the almond cream.
Place the tart pan in the middle of the oven and bake about 30 minutes until the cream and crust are golden brown.
Let cool. Dust with confectioners’ sugar and serve. ​
​"This French classic pastry was created around 1850 by a pastry chef located in the Bourdaloue Street in Paris.
It is a beautiful dessert recipe to enjoy during pear season! You can serve it either cold on its own or warm with a scoop of vanilla ice cream.
For a crunchy touch, sprinkle a handful of almond slices on the top 5 minutes before removing the pie from the oven.
​" ~ Nathalie
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  • Home
  • EAT OUT
    • RESTAURANTS >
      • EUROPE >
        • MAKRIS ATHENS
        • FRANCE >
          • ALLÉNO PARIS
          • BOIS PRIN CHAMONIX
          • LE PETIT NICE MARSEILLE
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Execuitive Chef at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • France’s Full 2025 Michelin-Starred Restaurants List
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • CONCIERGE
    • CONCIERGE NYC >
      • PRIVATE INDIVIDUALS
      • CORPORATE DINNERS AND EVENTS
    • CONCIERGE PARIS >
      • PRIVATE INDIVIDUALS PARIS
      • CORPORATE DINNERS AND EVENTS PARIS
    • PRICES
  • About