BOURDALOUE Tart
Ingredients
Sweet dough
200g flour
120g butter
50g icing sugar
25g caster sugar
1 sachet vanilla sugar
1 egg
Almond cream
100g butter
100g icing sugar
100g almond powder
2 eggs
Poached pears
4 pears
1 lemon and a little water
Preparation
Start with the dough: in a bowl, knead the butter – add the sugars and the egg. Beat until the mixture whitens. Add the flour and mix. Pour in a little water until you obtain a smooth dough. Form a ball and leave to rest for 30 minutes.
Line a tart mold with baking paper.
Bake blind for 25 minutes. Set aside.
Prepare the poached pears: peel the pears – cut them in half and remove the core.
Place them in a saucepan – cut them without going all the way through.
Zest and squeeze the juice from the lemon – put on the pears. Add water until it covers the pears by ¾. Cover and cook for 20 minutes over low heat. At the end of cooking, remove the lid and reduce. The pears should be tender and covered with their caramelized juice.
Prepare the almond cream: Knead the butter until it becomes soft, then add the other ingredients one by one until you obtain a smooth texture. Set aside.
Assembly: Pour the almond cream onto the pre-baked tart base. Place the pears on the almond cream. Bake the tart for 25 minutes until it is nicely colored. Sprinkle with flaked almonds ¾ of the way through cooking.
When removed from the oven, sprinkle with icing sugar – serve warm or cold.
DLP Tips
For more flavor, for the almond powder: start with whole almonds that you roast then mix until you obtain a more or less coarse powder.
For the pears, you can also add the seeds of a vanilla pod.
Instead of flaked almonds, use crushed and caramelized almonds.
