Bourdaloue tart

Shortcrust

The ingredients and steps for the shortcrust are here.

Frangipane filling

• 100g almond flour
• 100g butter (softened)
• 100g cast sugar
• 2 eggs
• 1 tablespoon of rhum
• 1 tablespoon of vanilla powder

Pears

• 4 pears
• 750mL of water
• 300g cast sugar

Decoration

• 20g sliced almonds
• Icing sugar

Shortcrust

Prepare your shortcrust.

Frangipane

1. Mix the eggs by themselves to mix the yolk and white together. Keep it aside.
2. Mix the almond flour and cast sugar.
3. Add the rum and vanilla powder.
4. Add the softened butter and mix with a spatula.
5. Add the eggs and mix until smooth.

Pears

1. Add the water and sugar into a pan.
2. Add pears into the sugared water.
3. Make it boil for 10 to 15 minutes. The pears must be well cooked but not too much.
4. Take the pears out of the water and let them cool down.
5. Slice the pears to your liking. Note that the pears will sink into the Frangipane while the tart is cooking

Put it together

1. Pre-heat the oven at 180 Celcius.
2. Flatten the shortcrust with a roll, use flour.
3. Spread the shortcrust on the tart dish.
4. Pour the Frangipane into the tart dish.
5. Add the pears to tart.
6. Sprinkle the sliced almonds onto the tart.
7. Put the tart in the oven at 180 Celcius for 30 minutes or until nicely colored.