{"id":127291,"date":"2025-10-13T19:26:33","date_gmt":"2025-10-13T18:26:33","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=127291"},"modified":"2025-10-13T19:26:36","modified_gmt":"2025-10-13T18:26:36","slug":"irresistible-pear-and-almond-tart-recipe-tarte-bourdaloue","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-irresistible-pear-and-almond-tart-recipe-tarte-bourdaloue.html","title":{"rendered":"Irresistible Pear and Almond Tart Recipe (Tarte Bourdaloue)"},"content":{"rendered":"\n<p>Indulge in the exquisite delight of a classic French dessert: the Tarte Bourdaloue, or pear and almond tart recipe. <\/p>\n\n\n\n<p>This luscious creation features tender, juicy pears nestled in a rich almond cream, all encased within a buttery, melt-in-your-mouth <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-perfect-homemade-shortcrust-pastry-sweet-tart-crust.html\">sweet pastry crust<\/a>.<\/p>\n\n\n\n<p>Perfect for any occasion, this pear tart promises to captivate your taste buds and impress your guests.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-685x1024.jpg\" alt=\"Tarte bourdaloue amandine poire\" class=\"wp-image-127285\"\/><figcaption class=\"wp-element-caption\">Almond frangipane pear tart recipe<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Almond frangipane pear tart recipe<\/h2>\n\n\n\n<p>My journey with <strong>Tarte Bourdaloue<\/strong> began in 2008, back when I was still exploring the art of pastry-making.<\/p>\n\n\n\n<p>Today, this timeless classic returns with fresh new photos but the same irresistible promise: <strong>a crisp, buttery crust, a rich and velvety almond cream, and tender, melt-in-your-mouth poached pears<\/strong>, a dessert that is as refined as it is comforting.<\/p>\n\n\n\n<p>Also known as the <strong>Pear and Almond Tart<\/strong>, this masterpiece holds a special place in my heart.<\/p>\n\n\n\n<p>I first discovered it in <strong>Strasbourg during my student years<\/strong>, and it quickly became an unshakable ritual. Every caf\u00e9 break led me straight to this irresistible treat, its <strong>warm, delicate sweetness, intoxicating aroma, and heavenly texture<\/strong> made it impossible to resist. Paired with a steaming hot chocolate, it was pure bliss.<\/p>\n\n\n\n<p>Back then, calories were the least of my worries&#8230; and I had no hesitation in indulging in <strong>two slices, one to savor on the spot and another saved for the next morning!<\/strong><\/p>\n\n\n\n<p>While its name may spark curiosity, its history is just as fascinating. Dating back to the <strong>19th century<\/strong>, this tart is believed to have been created by pastry chef <strong>Nicolas Bourgoin<\/strong> in a boutique on <strong>Rue Bourdaloue in Paris<\/strong>.<\/p>\n\n\n\n<p>Originally conceived as an almond-based entremet, it evolved into the <strong>iconic tart we know today<\/strong>, where poached pears perfectly complement the silky frangipane filling.<\/p>\n\n\n\n<p>One thing is certain: once reserved for Parisian pastry shop windows, this dessert <strong>deserves a place in every home kitchen<\/strong>. It\u2019s surprisingly simple to make yet undeniably <strong>elegant and indulgent<\/strong>, worthy of the finest dessert tables.<\/p>\n\n\n\n<p>With each bite, you\u2019ll experience the <strong>perfect harmony of flavours, the delicate sweetness of pears melting into the luscious almond cream<\/strong>. An absolute treat to share\u2026 or to enjoy all to yourself!<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-2-685x1024.jpg\" alt=\"recette de la tarte bourdaloue facile\" class=\"wp-image-127288\"\/><figcaption class=\"wp-element-caption\">pear almond tart recipe<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Ingredients for the pear almond tart recipe<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the Sweet Shortcrust Pastry (P\u00e2te Sabl\u00e9e): A Buttery, Crumbly Base<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>150g (1 \u00bc cups) all-purpose flour<\/strong> : Provides structure while keeping the crust delicately crumbly.<\/li>\n\n\n\n<li><strong>A pinch of baking powder<\/strong> : Adds a slight lift for a less dense texture.<\/li>\n\n\n\n<li><strong>50g (\u00bc cup) sugar<\/strong> : Adds subtle sweetness and enhances the golden color when baked.<\/li>\n\n\n\n<li><strong>75g (\u2153 cup) softened butter<\/strong> : Ensures a smooth, melt-in-the-mouth texture.<\/li>\n\n\n\n<li><strong>1 egg yolk<\/strong> : Binds the ingredients together and enriches the pastry for extra tenderness.<\/li>\n\n\n\n<li><strong>1 tablespoon water<\/strong> : Helps adjust the consistency for a supple, easy-to-roll dough.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the Poached Pears: Soft, Fragrant, and Juicy<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>5 pears (or 3, depending on size)<\/strong> : Choose ripe yet firm varieties like Williams or Comice.<\/li>\n\n\n\n<li><strong>1 liter (4 cups) water<\/strong> : Forms the base of the poaching syrup for gentle cooking.<\/li>\n\n\n\n<li><strong>150g (\u00be cup) sugar<\/strong> : Adds a hint of caramelization and balances the pears&#8217; natural acidity.<\/li>\n\n\n\n<li><strong>\u00bd vanilla bean<\/strong> : Infuses the syrup with a delicate, aromatic touch.<\/li>\n\n\n\n<li><strong>1 star anise pod<\/strong> : Introduces a subtle, warm spice that enhances the pears&#8217; flavor.<\/li>\n\n\n\n<li><strong>1 cinnamon stick<\/strong> : Deepens the warm and comforting aroma of the poaching liquid.<\/li>\n\n\n\n<li><strong>Fresh lemon juice<\/strong> : Prevents oxidation and adds a refreshing tang.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the Pastry Cream (Cr\u00e8me P\u00e2tissi\u00e8re): Velvety and Vanilla-Infused<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>250g (1 cup) whole milk<\/strong>, Ensures a rich and creamy consistency.<\/li>\n\n\n\n<li><strong>\u00bd vanilla bean<\/strong>, Slowly infused into the milk for an intense vanilla flavor.<\/li>\n\n\n\n<li><strong>50g (\u00bc cup) sugar<\/strong>, Just enough sweetness to complement the delicate aromas.<\/li>\n\n\n\n<li><strong>3 egg yolks<\/strong>, Creates a luscious, smooth texture and a golden hue.<\/li>\n\n\n\n<li><strong>20g (2 tablespoons) cornstarch (or custard powder)<\/strong>, Thickens the cream for a stable, silky finish.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the Almond Cream (Cr\u00e8me d\u2019Amande): The Heart of the Tart<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>100g (\u00bd cup) butter<\/strong>, Softened for a smooth, creamy consistency.<\/li>\n\n\n\n<li><strong>75g (\u2154 cup) powdered sugar<\/strong>, Dissolves quickly for a fine, even texture.<\/li>\n\n\n\n<li><strong>75g (\u00be cup) almond flour<\/strong>, The key ingredient that delivers a rich, nutty flavor and moist texture.<\/li>\n\n\n\n<li><strong>1 heaping teaspoon cornstarch<\/strong>, Helps stabilize the almond cream, preventing it from collapsing while baking.<\/li>\n\n\n\n<li><strong>30g (2 tablespoons) lightly beaten eggs<\/strong>, Ensures even distribution and a smooth blend.<\/li>\n\n\n\n<li><strong>50g (optional) crushed macarons<\/strong>, A unique addition for extra crunch and indulgence.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"685\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-6-1024x685.jpg\" alt=\"Pear and almond tart\" class=\"wp-image-127286\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-6-1024x685.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-6-300x201.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-6.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">The best pear tart recipe<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">How to Make the Perfect Pear and Almond Tart (Tarte Bourdaloue)<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Preparing the Sweet Shortcrust Pastry (P\u00e2te Sabl\u00e9e)<\/h3>\n\n\n\n<p><strong>With a food processor (e.g., Thermomix):<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place all ingredients into the bowl and knead for about 30 seconds until a smooth dough forms.<\/li>\n<\/ul>\n\n\n\n<p><strong>By hand:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large bowl, mix the flour, baking powder, and sugar.<\/li>\n\n\n\n<li>Add the softened butter in small pieces and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand.<\/li>\n\n\n\n<li>Incorporate the egg yolk and water, mixing quickly to bring the dough together without overworking it (to prevent toughness).<\/li>\n\n\n\n<li>Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least <strong>2 hours<\/strong>. This resting time will make it easier to roll out and prevent shrinkage during baking.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2013\/02\/pate-sablee-ou-pate-a-tarte-sucree-facile-3-685x1024.jpg\" alt=\"pate \u00e0 tarte sucr\u00e9e, ou pate sabl\u00e9e inratable\" class=\"wp-image-126201\"\/><figcaption class=\"wp-element-caption\">Sweet tart crust<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">2. Poaching the Pears<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large saucepan, combine the <strong>water, sugar, split and scraped vanilla bean, star anise, and cinnamon stick<\/strong>.<\/li>\n\n\n\n<li>Bring to a boil to dissolve the sugar and release the aromas of the spices.<\/li>\n<\/ul>\n\n\n\n<p><strong>Meanwhile:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Peel the pears, keeping their shape intact.<\/li>\n\n\n\n<li>Using a knife or melon baller, remove the cores from the bottom.<\/li>\n\n\n\n<li>Lightly drizzle the pears with <strong>lemon juice<\/strong> to prevent oxidation.<\/li>\n\n\n\n<li>Submerge the pears in the boiling syrup and simmer over <strong>medium heat for about 15 minutes<\/strong>, until they become tender but still hold their shape.<\/li>\n\n\n\n<li>Remove from heat and let the pears cool in the syrup to absorb the flavors fully.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">3. Making the Pastry Cream (Cr\u00e8me P\u00e2tissi\u00e8re)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a saucepan, bring the <strong>milk and split vanilla bean<\/strong> to a boil.<\/li>\n\n\n\n<li>Remove from heat and let it steep for a few minutes to intensify the vanilla flavor.<\/li>\n<\/ul>\n\n\n\n<p><strong>In a separate bowl:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Whisk the <strong>egg yolks and sugar<\/strong> together until the mixture becomes pale and slightly frothy.<\/li>\n\n\n\n<li>Add the <strong>cornstarch (or custard powder)<\/strong> and mix well.<\/li>\n\n\n\n<li>Gradually pour in the <strong>hot milk<\/strong>, whisking constantly to prevent curdling.<\/li>\n\n\n\n<li>Return the mixture to the saucepan and cook over <strong>low heat<\/strong>, stirring continuously until thickened.<\/li>\n\n\n\n<li>Once the pastry cream is smooth and firm, transfer it to a bowl, cover it with plastic wrap (directly touching the surface to prevent a skin from forming), and let it cool at room temperature.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/12\/creme-patissiere-comme-chez-le-patissier-5-683x1024.jpg\" alt=\"Cr\u00e8me p\u00e2tissi\u00e8re facile\" class=\"wp-image-126350\"\/><figcaption class=\"wp-element-caption\">Sweet tart crust<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\">4. Making the Almond Cream (Cr\u00e8me d\u2019Amande)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a bowl, whisk the <strong>softened butter<\/strong> until smooth and creamy.<\/li>\n\n\n\n<li>Add the <strong>powdered sugar, almond flour, and cornstarch<\/strong>, mixing until fully combined.<\/li>\n\n\n\n<li>Beat an egg and incorporate <strong>30g (about 2 tablespoons)<\/strong> into the mixture.<\/li>\n\n\n\n<li>Whisk for <strong>3 minutes<\/strong> until the almond cream becomes light and airy.<\/li>\n\n\n\n<li>If using, mix in <strong>crushed amaretti or macarons<\/strong> for an extra layer of texture and flavor.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">5. Assembling and Baking the Tart<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat the oven to <strong>170\u00b0C (340\u00b0F)<\/strong>.<\/li>\n\n\n\n<li>Combine <strong>175g (\u00be cup) of pastry cream<\/strong> with the <strong>almond cream<\/strong> to create a lighter, silkier filling.<\/li>\n\n\n\n<li>On a lightly floured surface, roll out the chilled <strong>shortcrust pastry<\/strong> and carefully line a <strong>24cm (9.5-inch) tart pan<\/strong>.<\/li>\n\n\n\n<li>Spread the <strong>almond-pastry cream mixture<\/strong> evenly over the tart base.<\/li>\n\n\n\n<li>Place <strong>one whole poached pear in the center<\/strong>, then arrange <strong>halved pears around it, cut-side down<\/strong> for an elegant presentation.<\/li>\n\n\n\n<li>Bake for <strong>about 40 minutes<\/strong>, until the crust is golden and the filling has slightly puffed up.<\/li>\n\n\n\n<li>Let the tart cool slightly before unmolding to prevent breakage.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">6. Finishing Touches and Presentation<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lightly dust the tart with <strong>powdered sugar<\/strong> for a refined, bakery-style look.<\/li>\n\n\n\n<li>Using a pastry brush, gently glaze the <strong>poached pears with a bit of the poaching syrup<\/strong> to enhance their shine and keep them moist.<\/li>\n\n\n\n<li>Let the tart rest at room temperature before serving for the best flavor and texture.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-1-685x1024.jpg\" alt=\"\" class=\"wp-image-127290\"\/><figcaption class=\"wp-element-caption\">Bourdaloue pear tart -Parisien classic<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Tarte Bourdaloue FAQ: Your Questions Answered<\/h2>\n\n\n\n<p>Here are the answers to the most frequently asked questions about <strong>Tarte Bourdaloue<\/strong>:<\/p>\n\n\n\n<p><strong>1. Can I substitute the pears with another fruit?<\/strong><\/p>\n\n\n\n<p>Absolutely! You can replace pears with <strong>apples, apricots, peaches, or even berries<\/strong>. Just make sure to <strong>drain them well or pre-cook them slightly<\/strong> to prevent excess moisture from making the crust soggy.<\/p>\n\n\n\n<p><strong>2. Can I make Tarte Bourdaloue without pastry cream?<\/strong><\/p>\n\n\n\n<p>Yes! You can opt for a simpler version using only <strong>almond cream (butter, sugar, eggs, and almond flour)<\/strong>. This variation, known as <strong>&#8220;Tarte Amandine,&#8221;<\/strong> is just as delicious but has a slightly denser texture.<\/p>\n\n\n\n<p><strong>3. What if I don\u2019t have almond flour?<\/strong><\/p>\n\n\n\n<p>No problem! You can substitute almond flour with <strong>hazelnut flour or even shredded coconut<\/strong>. This will slightly alter the flavor but still result in a deliciously rich tart.<\/p>\n\n\n\n<p><strong>4. How can I keep the pastry from getting soggy after baking?<\/strong><\/p>\n\n\n\n<p>To achieve a crisp crust, <strong>blind bake<\/strong> the pastry for about <strong>10 minutes<\/strong> before adding the filling. Additionally, brushing the pre-baked crust with <strong>a lightly beaten egg white<\/strong> helps create a protective layer, preventing it from absorbing too much moisture.<\/p>\n\n\n\n<p><strong>5. Can I use canned pears?<\/strong><\/p>\n\n\n\n<p>Yes! <strong>Canned pears in syrup<\/strong> work well for this recipe. However, make sure to <strong>drain them thoroughly and pat them dry with a paper towel<\/strong> before placing them on the almond cream to avoid excess moisture.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-3-1024x685.jpg\" alt=\"recette tarte bourdaloue poire\" class=\"wp-image-127287\"\/><figcaption class=\"wp-element-caption\">Pear Tart Recipe<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Other desserts to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-french-apple-tart-recipe-tarte-normande.html\">French apple tart recipe : tarte normande<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-new-york-cheesecake-recipe.html\">new york cheesecake recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-strawberry-entremet-with-mirror-glaze.html\">Strawberry Entremet with Mirror Glaze<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-irresistible-pear-and-almond-tart-recipe-tarte-bourdaloue.html\/print\/127305\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-127305-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-127305\" data-tr-id=\"127305\" class=\"tasty-recipes tasty-recipes-127305 tasty-recipes-display 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27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 74.9 0 185.6 0 256 39.6 296 63.6 296c9.9 0 15.6-27.6 15.6-35.4 0-9.3-23.7-29.1-23.7-67.8 0-80.4 61.2-137.4 140.4-137.4 68.1 0 118.5 38.7 118.5 109.8 0 53.1-21.3 152.7-90.3 152.7-24.9 0-46.2-18-46.2-43.8 0-37.8 26.4-74.4 26.4-113.4 0-66.2-93.9-54.2-93.9 25.8 0 16.8 2.1 35.4 9.6 50.7-13.8 59.4-42 147.9-42 209.1 0 18.9 2.7 37.5 4.5 56.4 3.4 3.8 1.7 3.4 6.9 1.5 50.4-69 48.6-82.5 71.4-172.8 12.3 23.4 44.1 36 69.3 36 106.2 0 153.9-103.5 153.9-196.8C384 71.3 298.2 6.5 204 6.5z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewBox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\" \/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewBox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2010\/02\/tarte-bourdaloue-amandine-aux-poires-6-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Pear and almond tart\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Almond Pear Tart easy recipe<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span 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class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">1 hour 10 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"6\">6<\/span> servings <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-irresistible-pear-and-almond-tart-recipe-tarte-bourdaloue.html\/print\/127305\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><span style=\"--tw-border-spacing-x: 0;--tw-border-spacing-y: 0;--tw-translate-x: 0;--tw-translate-y: 0;--tw-rotate: 0;--tw-skew-x: 0;--tw-skew-y: 0;--tw-scale-x: 1;--tw-scale-y: 1;--tw-scroll-snap-strictness: proximity;--tw-ring-offset-width: 0px;--tw-ring-offset-color: #fff;--tw-ring-offset-shadow: 0 0 #0000;--tw-ring-shadow: 0 0 #0000;--tw-shadow: 0 0 #0000;--tw-shadow-colored: 0 0 #0000;margin: 0px;padding: 0px;font-family: -apple-system, 'system-ui', 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;font-size: 17px\">Indulge in the exquisite delight of a classic French dessert: the Tarte Bourdaloue, or pear and almond tart. This luscious creation features tender, juicy pears nestled in a rich almond cream, all encased within a buttery, melt-in-your-mouth sweet pastry crust.<\/span><\/p>\n<div class=\"wprm-spacer\" style=\"--tw-border-spacing-x: 0;--tw-border-spacing-y: 0;--tw-translate-x: 0;--tw-translate-y: 0;--tw-rotate: 0;--tw-skew-x: 0;--tw-skew-y: 0;--tw-scale-x: 1;--tw-scale-y: 1;--tw-scroll-snap-strictness: proximity;--tw-ring-offset-width: 0px;--tw-ring-offset-color: #fff;--tw-ring-offset-shadow: 0 0 #0000;--tw-ring-shadow: 0 0 #0000;--tw-shadow: 0 0 #0000;--tw-shadow-colored: 0 0 #0000;margin: 0px;padding: 0px;font-size: 0px;height: 10px;line-height: 0;width: 877px;font-family: -apple-system, 'system-ui', 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;background-image: none !important;background-position: initial !important;background-size: initial !important;background-repeat: initial !important;background-attachment: initial !important\">\u00a0<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<h4 data-pm-slice=\"0 0 []\"><strong>For the Sweet Shortcrust Pastry :<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34158\" id=\"ingredient_checkbox_69de4f9e34158\" aria-label=\"150 g 1 \u00bc cups all-purpose flour\"><label for=\"ingredient_checkbox_69de4f9e34158\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> <strong>1 \u00bc cups all-purpose flour<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\" data-has-non-numeric-amount><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e3415f\" id=\"ingredient_checkbox_69de4f9e3415f\" aria-label=\"A pinch of baking powder\"><label for=\"ingredient_checkbox_69de4f9e3415f\"><\/label><\/span>A pinch of baking powder<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34165\" id=\"ingredient_checkbox_69de4f9e34165\" aria-label=\"50 g \u00bc cup sugar\"><label for=\"ingredient_checkbox_69de4f9e34165\"><\/label><\/span><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> <strong>\u00bc cup sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e3416b\" id=\"ingredient_checkbox_69de4f9e3416b\" aria-label=\"75 g \u2153 cup softened butter\"><label for=\"ingredient_checkbox_69de4f9e3416b\"><\/label><\/span><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> <strong>\u2153 cup softened butter<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e3416f\" id=\"ingredient_checkbox_69de4f9e3416f\" aria-label=\"1 egg yolk\"><label for=\"ingredient_checkbox_69de4f9e3416f\"><\/label><\/span><span data-amount=\"1\">1<\/span> egg yolk<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34173\" id=\"ingredient_checkbox_69de4f9e34173\" aria-label=\"1 tablespoon water\"><label for=\"ingredient_checkbox_69de4f9e34173\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> water<\/li>\n<\/ul>\n<h4><strong>For the Poached Pears:<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34178\" id=\"ingredient_checkbox_69de4f9e34178\" aria-label=\"5 pears or 3, depending on size\"><label for=\"ingredient_checkbox_69de4f9e34178\"><\/label><\/span><span data-amount=\"5\">5<\/span> pears or <span data-amount=\"3\">3<\/span>, depending on size<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e3417e\" id=\"ingredient_checkbox_69de4f9e3417e\" aria-label=\"1 liter 4 cups water\"><label for=\"ingredient_checkbox_69de4f9e3417e\"><\/label><\/span><span data-amount=\"1\">1<\/span> liter <strong>4 cups water<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34182\" id=\"ingredient_checkbox_69de4f9e34182\" aria-label=\"150 g \u00be cup sugar\"><label for=\"ingredient_checkbox_69de4f9e34182\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> <strong>\u00be cup sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34186\" id=\"ingredient_checkbox_69de4f9e34186\" aria-label=\"\u00bd vanilla bean\"><label for=\"ingredient_checkbox_69de4f9e34186\"><\/label><\/span><span data-amount=\"0.5\">\u00bd<\/span> vanilla bean<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e3418a\" id=\"ingredient_checkbox_69de4f9e3418a\" aria-label=\"1 star anise pod\"><label for=\"ingredient_checkbox_69de4f9e3418a\"><\/label><\/span><span data-amount=\"1\">1<\/span> star anise pod<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e3418d\" id=\"ingredient_checkbox_69de4f9e3418d\" aria-label=\"1 cinnamon stick\"><label for=\"ingredient_checkbox_69de4f9e3418d\"><\/label><\/span><span data-amount=\"1\">1<\/span> cinnamon stick<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34190\" id=\"ingredient_checkbox_69de4f9e34190\" aria-label=\"Fresh lemon juice\"><label for=\"ingredient_checkbox_69de4f9e34190\"><\/label><\/span>Fresh lemon juice<\/li>\n<\/ul>\n<h4><strong>For the Pastry Cream (Cr\u00e8me P\u00e2tissi\u00e8re):<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34194\" id=\"ingredient_checkbox_69de4f9e34194\" aria-label=\"250 g 1 cup whole milk\"><label for=\"ingredient_checkbox_69de4f9e34194\"><\/label><\/span><span data-amount=\"250\" data-unit=\"g\">250 g<\/span> <strong>1 cup whole milk<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e34198\" id=\"ingredient_checkbox_69de4f9e34198\" aria-label=\"\u00bd vanilla bean\"><label for=\"ingredient_checkbox_69de4f9e34198\"><\/label><\/span><span data-amount=\"0.5\">\u00bd<\/span> vanilla bean<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e3419c\" id=\"ingredient_checkbox_69de4f9e3419c\" aria-label=\"50 g \u00bc cup sugar\"><label for=\"ingredient_checkbox_69de4f9e3419c\"><\/label><\/span><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> <strong>\u00bc cup sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341a0\" id=\"ingredient_checkbox_69de4f9e341a0\" aria-label=\"3 egg yolks\"><label for=\"ingredient_checkbox_69de4f9e341a0\"><\/label><\/span><span data-amount=\"3\">3<\/span> egg yolks<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341a5\" id=\"ingredient_checkbox_69de4f9e341a5\" aria-label=\"20 g 2 tablespoons cornstarch\"><label for=\"ingredient_checkbox_69de4f9e341a5\"><\/label><\/span><span data-amount=\"20\" data-unit=\"g\">20 g<\/span> <strong>2 tablespoons cornstarch<\/strong><\/li>\n<\/ul>\n<h4><strong>For the Almond Cream (Cr\u00e8me d\u2019Amande):<\/strong><\/h4>\n<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341a9\" id=\"ingredient_checkbox_69de4f9e341a9\" aria-label=\"100 g \u00bd cup butter\"><label for=\"ingredient_checkbox_69de4f9e341a9\"><\/label><\/span><span data-amount=\"100\" data-unit=\"g\">100 g<\/span> <strong>\u00bd cup butter<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341ae\" id=\"ingredient_checkbox_69de4f9e341ae\" aria-label=\"75 g \u2154 cup powdered sugar\"><label for=\"ingredient_checkbox_69de4f9e341ae\"><\/label><\/span><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> <strong>\u2154 cup powdered sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341b2\" id=\"ingredient_checkbox_69de4f9e341b2\" aria-label=\"75 g \u00be cup almond flour\"><label for=\"ingredient_checkbox_69de4f9e341b2\"><\/label><\/span><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> <strong>\u00be cup almond flour<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341b5\" id=\"ingredient_checkbox_69de4f9e341b5\" aria-label=\"1 heaping teaspoon cornstarch\"><label for=\"ingredient_checkbox_69de4f9e341b5\"><\/label><\/span><span data-amount=\"1\">1<\/span> heaping teaspoon cornstarch<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341ba\" id=\"ingredient_checkbox_69de4f9e341ba\" aria-label=\"30 g 2 tablespoons lightly beaten eggs\"><label for=\"ingredient_checkbox_69de4f9e341ba\"><\/label><\/span><span data-amount=\"30\" data-unit=\"g\">30 g<\/span> <strong>2 tablespoons lightly beaten eggs<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69de4f9e341be\" id=\"ingredient_checkbox_69de4f9e341be\" aria-label=\"50 g optional crushed macarons\"><label for=\"ingredient_checkbox_69de4f9e341be\"><\/label><\/span><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> optional crushed macarons<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69de4f9e347e3_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69de4f9e347e3_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h3 data-pm-slice=\"0 0 []\"><strong>Preparing the Sweet Shortcrust Pastry (P\u00e2te Sabl\u00e9e)<\/strong><\/h3>\n<h4><strong>With a food processor (e.g., Thermomix):<\/strong><\/h4>\n<ul>\n<li id=\"instruction-step-1\">\n<p>Place all ingredients into the bowl and knead for about 30 seconds until a smooth dough forms.<\/p>\n<\/li>\n<\/ul>\n<h4><strong>By hand:<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-2\">\n<p>In a large bowl, mix the flour, baking powder, and sugar.<\/p>\n<\/li>\n<li id=\"instruction-step-3\">\n<p>Add the softened butter in small pieces and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand.<\/p>\n<\/li>\n<li id=\"instruction-step-4\">\n<p>Incorporate the egg yolk and water, mixing quickly to bring the dough together without overworking it (to prevent toughness).<\/p>\n<\/li>\n<li id=\"instruction-step-5\">\n<p>Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. This resting time will make it easier to roll out and prevent shrinkage during baking.<\/p>\n<\/li>\n<\/ol>\n<h3><strong>Poaching the Pears<\/strong><\/h3>\n<ol>\n<li id=\"instruction-step-6\">\n<p>In a large saucepan, combine the water, sugar, split and scraped vanilla bean, star anise, and cinnamon stick.<\/p>\n<\/li>\n<li id=\"instruction-step-7\">\n<p>Bring to a boil to dissolve the sugar and release the aromas of the spices.<\/p>\n<\/li>\n<li id=\"instruction-step-8\">\n<p>Meanwhile: Peel the pears, keeping their shape intact.<\/p>\n<\/li>\n<li id=\"instruction-step-9\">\n<p>Using a knife or melon baller, remove the cores from the bottom.<\/p>\n<\/li>\n<li id=\"instruction-step-10\">\n<p>Lightly drizzle the pears with lemon juice to prevent oxidation.<\/p>\n<\/li>\n<li id=\"instruction-step-11\">\n<p>Submerge the pears in the boiling syrup and simmer over medium heat for about 15 minutes, until they become tender but still hold their shape.<\/p>\n<\/li>\n<li id=\"instruction-step-12\">\n<p>Remove from heat and let the pears cool in the syrup to absorb the flavours fully.<\/p>\n<\/li>\n<\/ol>\n<h3><strong>Making the Pastry Cream (Cr\u00e8me P\u00e2tissi\u00e8re)<\/strong><\/h3>\n<ol>\n<li id=\"instruction-step-13\">\n<p>In a saucepan, bring the milk and split vanilla bean to a boil.<\/p>\n<\/li>\n<li id=\"instruction-step-14\">\n<p>Remove from heat and let it steep for a few minutes to intensify the vanilla flavor.<\/p>\n<\/li>\n<li id=\"instruction-step-15\">\n<p>In a separate bowl: Whisk the egg yolks and sugar together until the mixture becomes pale and slightly frothy.<\/p>\n<\/li>\n<li id=\"instruction-step-16\">\n<p>Add the cornstarch (or custard powder) and mix well.<\/p>\n<\/li>\n<li id=\"instruction-step-17\">\n<p>Gradually pour in the hot milk, whisking constantly to prevent curdling.<\/p>\n<\/li>\n<li id=\"instruction-step-18\">\n<p>Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened.<\/p>\n<\/li>\n<li id=\"instruction-step-19\">\n<p>Once the pastry cream is smooth and firm, transfer it to a bowl, cover it with plastic wrap (directly touching the surface to prevent a skin from forming), and let it cool at room temperature.<\/p>\n<\/li>\n<\/ol>\n<h3><strong>Making the Almond Cream (Cr\u00e8me d\u2019Amande)<\/strong><\/h3>\n<ol>\n<li id=\"instruction-step-20\">\n<p>In a bowl, whisk the softened butter until smooth and creamy.<\/p>\n<\/li>\n<li id=\"instruction-step-21\">\n<p>Add the powdered sugar, almond flour, and cornstarch, mixing until fully combined.<\/p>\n<\/li>\n<li id=\"instruction-step-22\">\n<p>Beat an egg and incorporate 30g (about 2 tablespoons) into the mixture.<\/p>\n<\/li>\n<li id=\"instruction-step-23\">\n<p>Whisk for 3 minutes until the almond cream becomes light and airy.<\/p>\n<\/li>\n<li id=\"instruction-step-24\">\n<p>If using, mix in crushed amaretti or macarons for an extra layer of texture and flavor.<\/p>\n<\/li>\n<\/ol>\n<h3><strong>Assembling and Baking the Tart<\/strong><\/h3>\n<ol>\n<li id=\"instruction-step-25\">\n<p>Preheat the oven to 170\u00b0C (340\u00b0F).<\/p>\n<\/li>\n<li id=\"instruction-step-26\">\n<p>Combine 175g (\u00be cup) of pastry cream with the almond cream to create a lighter, silkier filling.<\/p>\n<\/li>\n<li id=\"instruction-step-27\">\n<p>On a lightly floured surface, roll out the chilled shortcrust pastry and carefully line a 24cm (9.5-inch) tart pan.<\/p>\n<\/li>\n<li id=\"instruction-step-28\">\n<p>Spread the almond-pastry cream mixture evenly over the tart base.<\/p>\n<\/li>\n<li id=\"instruction-step-29\">\n<p>Place one whole poached pear in the center, then arrange halved pears around it, cut-side down for an elegant presentation.<\/p>\n<\/li>\n<li id=\"instruction-step-30\">\n<p>Bake for about 40 minutes, until the crust is golden and the filling has slightly puffed up.<\/p>\n<\/li>\n<li id=\"instruction-step-31\">\n<p>Let the tart cool slightly before unmolding to prevent breakage.<\/p>\n<\/li>\n<\/ol>\n<h3><strong>Finishing Touches and Presentation<\/strong><\/h3>\n<ol>\n<li id=\"instruction-step-32\">\n<p>Lightly dust the tart with powdered sugar for a refined, bakery-style look.<\/p>\n<\/li>\n<li id=\"instruction-step-33\">\n<p>Using a pastry brush, gently glaze the poached pears with a bit of the poaching syrup to enhance their shine and keep them moist.<\/p>\n<\/li>\n<li id=\"instruction-step-34\">\n<p>Let the tart rest at room temperature before serving for the best flavour and texture.<\/p>\n<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">30 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">40 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">desserts<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">French cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 serving<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">340 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Indulge in the exquisite delight of a classic French dessert: the Tarte Bourdaloue, or pear and almond tart recipe. This luscious creation features tender, juicy pears nestled in a rich almond cream, all encased within a buttery, melt-in-your-mouth sweet pastry crust. Perfect for any occasion, this pear tart promises to captivate your taste buds and&#8230;<\/p>\n","protected":false},"author":2,"featured_media":127286,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13323,13434],"tags":[13420,13455,13415,13416,13466,13315,13427,13475,13513,13398],"class_list":["post-127291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-french-cuisine","category-tarts-and-pies","tag-almonds","tag-baking-powder","tag-butter","tag-cinnamon","tag-cornstarch","tag-eggs","tag-flour","tag-pears","tag-star-anise-pod","tag-vanilla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Irresistible Pear and Almond Tart Recipe (Tarte Bourdaloue)<\/title>\n<meta name=\"description\" content=\"A delightful classic French dessert: Tarte Bourdaloue, or pear and almond tart recipe. 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