Tarte Bourdaloue (Pear Frangipane Tart)
If you’ve been following me for a while you know I love my tarts <3 They’re the perfect canvas to let your creativity run wild, and you’re always left with something unique, that’s utterly delicious and beautiful. This Tarte Bourdaloue (boar-da-loo) is the perfect example. While I cannot take credit for this masterpiece, there is a reason why this tart has been a French classic since the 19th century. You know a dessert is good when it can withstand the test of time, two centuries to be precise and still be a favourite amongst millions of people! It’s buttery, it’s rich, it’s warm, it’s comforting, it’s sweet, it’s crunchy..basically everything your sweet heart desires..and more!
What is Tarte Bourdaloue?
Tarte Bourdaloue is a classic Pear & Frangipane Tart, invented in the 1900s by a Parisian pastry shop located on a street called Rue Bourdaloue (hence the name). You’ve got a buttery, crumbly pâte sucrée (sweet shortcrust pastry), a sweet frangipane (almond cream), vanilla poached pears & crunchy almond flakes. I mean…it’s hard not to love this combination.
Traditionally, it was made with an almond custard- creme pat folded with almond cream, but I’ve taken a slight liberty here and kept it simple with just the frangipane. One of the best words I can use to describe this tart is moreish. I love that word. I feel like we don’t use it enough to describe desserts, even though it’s probably the best compliment one can use.
I’ve talked at length about shortcrust pastry before so if you’re a curious one, you can read all about it here: click to read. I’ve also shared my secrets for the best shortcrust pastry here.
While this tart is a classic, don’t be afraid to bring in a little bit of your creativity. Changing how you poach your pears, and thereby changing the flavours infused into it, you’ve got a different tart each time. Want to use red wine to poach your pears? Go for it. Maybe add a few different spices like coriander seeds or bay leaf. I’ve kept it very simple to give you a canvas to work with, the rest is totally up to you.
Make cute individual little tarts like I have, or a big tart for a family portion. You can play around with different ways to layer your flavours and pears. I’ve added a little marmalade at the base of my tart because Orange-Pears-Almonds and Spices are a match made in heaven :D
Hope this tart gives you all the Paris feels and you keep coming back for more- moreish! Bon appetite and happy baking!
Watch a video tutorial on how to make the tart here: click to watch.
Recipe
Serves: 4-6
Ingredients
For the shortcrust pastry:
100g unsalted butter, cubed and frozen
67g icing sugar
167g plain flour
20g almond meal
pinch of salt
zest of 1/2 orange
33g eggs
For the white wine poached pears:
3 pears, I’ve used Williams pear here
600ml water
300ml white wine
250g caster sugar
1 inch cinnamon stick
1 star anise
5-7 orange peels
3-5 lemon peels
1 vanilla pod
For the frangipane:
60g unsalted butter, soft at room temperature
60g caster sugar
zest of 1/4 orange
1/2 tsp vanilla paste
1/4 tsp tonka bean, grated (optional)
60g eggs, at room temperature
10g plain flour
60g almond meal
1g salt
10g bourbon/rum/whiskey
For assembly:
80-100g orange marmalade*
50g flaked almonds
50g simple syrup
icing sugar, for dusting optional
Method
For the shortcrust pastry:
In the bowl of a stand mixer, fitted with a paddle attachment, add the dry ingredients along with the frozen butter. Mix until all the flour is completely coated with butter, and the mixture resembles like wet sand.
With the mixer still running, once the dough starts to clump together, add in the egg and mix until the dough just comes together.
Transfer onto a work surface and use your hands to shape the dough into a disc. Cover with cling wrap and chill for at least 2 hours or preferably overnight.
The next day, line the tart: on a lightly floured surface, roll out the chilled pastry to 3-4mm thickness, ensuring the pastry is larger than the tart case. Brush off the excess flour and line the tart cases. Refrigerate for 30mins- 1 hour.
Using a sharp paring knife, trim off the excess pastry by holding the knife horizontal to the tart case edge and simultaneously rotating the tart case. Freeze the tarts completely. ** To watch a video on how to line a tart shell correctly, click here.
For the white whine poached pears:
Watch a video tutorial on how to poach pears here: click to watch.
In a deep pot, add the water, white wine, sugar, cinnamon stick, star anise and citrus peels.
Split the vanilla pod lengthwise and use the back of a knife to scrape the seeds. Add the seeds and the pod to the pot.
Place over low- medium heat.
Meanwhile, peel and core the pears. Once the sugar dissolves, add the pears to the poaching liquid. Ensure to use a pot that’s deep but not wide so that the pears are completely submerged in the liquid.
Cut out a circle of baking paper and place on the surface of the liquid. Poach for 45-60 mins on low or until the pears are soft. You should be able to poke a knife without resistance, however they should be able to hold their shape.
Transfer the pears to a bowl, with some of the poaching liquid and allow to cool completely. ***
For the frangipane:
Grate the orange zest and tonka bean (if using) into the soft butter and mix to combine. Add the sugar and vanilla paste and beat until well combined.
Add the egg and mix to emulsify well.
Add the flour, almond meal and salt and mix until combined.
Lastly, add the bourbon and mix to combine.
Transfer to a piping bag and keep aside until ready to assemble. ****
Assembly:
Preheat oven to 170°C.
Place the orange marmalade at the base of the tart and use a spoon to spread evenly. If using individual tarts, divide the marmalade equally between each tart.
Pipe the frangipane halfway through the tart.
Cover with flaked almonds.
Slice the poached pears in half, lengthwise. Cut the pear halves into thin slices, keeping the top of the pears intact.
Arrange the cut pears on top of the almonds, pushing it down lightly. For individual tarts, use half a pear each.
Bake for 30-45 mins or until the tart is dark golden brown.
Glaze the pears with simple syrup. Cool completely.
Dust with icing sugar if you’d like. Serve as is, or with a scoop of chantilly or ice cream if you’re feeling naughty. Add a cup of coffee and you’re good to go!
Notes:
*- I’d recommend using chunky marmalade with pieces of rind in it for better texture and flavour.
**- You can line the tarts ahead of time and store in the freeze for up to 2 weeks.
***- You can save the poaching liquid and use again.
****- You can make the frangipane ahead of time and store in the refrigerator for up to 4 days. Bring to room temperature before using.
If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow long here:
