Bourdaloue tart

Name: Bourdaloue tart
Yield: 2 tarts (18 cm)
Cuisine: French
Ingredients: 200 g All-purpose flour (T65); 120 g Butter; 80 g Powdered sugar; 16 g Almond powder; 40 g Eggs; 2 g Salt; 80 g Butter; 80 g Superfine sugar; 80 g Eggs; 80 g Almond powder; 1,000 g Water; 500 g Superfine sugar; 1 g Ascorbic acid; 5 Pears; 200 g Neutral glaze, for hot use; 50 g Sliced almonds; 10 g Non-melting powdered sugar

Sweet pastry filled with almond cream and sliced poached pears, baked, then glazed once cold. The pears cool in their poaching syrup before they are drained and sliced.

Makes: 2 tarts (18 cm)
Total: 2,539 g, plus the pears

By weight. Pears counted at about 170 g each.

Scale tarts

Sweet pastry

Ingredient	Grams	Baker’s %
All-purpose flour (T65)	200 g	100%
Butter	120 g	60%
Powdered sugar	80 g	40%
Almond powder	16 g	8%
Eggs	40 g	20%
Salt	2 g	1%
Total	458 g

Rub the butter into all the dry ingredients until the mixture looks sandy.
Add the eggs and mix briefly into a dough.
Chill quickly.
Roll it to 2.5 mm, line two 18 cm tart rings and dock the bottoms.
Refrigerate until needed.

Almond cream

Ingredient	Grams
Butter	80 g
Superfine sugar	80 g
Eggs	80 g
Almond powder	80 g
Total	320 g

Mix the softened butter, sugar and almond flour until smooth.
Add the eggs a little at a time, without overmixing.
Spread the cream into the cold lined rings and chill quickly.

Poached pears

Ingredient	Grams	% of water
Water	1,000 g	100%
Superfine sugar	500 g	50%
Ascorbic acid	1 g	0.1%
Pears	5
Total	1,501 g

Bring the water and sugar to a boil, then add the ascorbic acid.
Peel, core and halve the pears.
Poach them in the syrup at a simmer, then let them cool in it.

Assembly and finishing

Ingredient	Grams
Neutral glaze, for hot use	200 g
Sliced almonds	50 g
Non-melting powdered sugar	10 g
Total	260 g

Drain the pear halves and slice them.
Arrange 5 sliced pear halves on the almond cream in each tart.
Bake for about 30 minutes at 160 °C (325 °F).
When the tarts are cold, glaze them, then finish with toasted sliced almonds and decoration (non-melting) sugar.

For bakers in the US

All-purpose flour (T65): French type 65 flour; in the US, an all-purpose flour
Powdered sugar: Powdered (confectioners’) sugar; US powdered sugar contains about 3% cornstarch
Almond powder: Almond flour (finely ground blanched almonds)
Ascorbic acid: Vitamin C powder; keeps the pears from browning
Sand: Rub the butter into the dry ingredients until the mix looks like sand (sabler)
Neutral glaze, for hot use: A clear neutral glaze (nappage) that is heated before brushing
Non-melting powdered sugar: Non-melting powdered sugar (sucre décor or snow sugar); it does not dissolve on moist surfaces

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