Bourdaloue Tart

Indulge in the exquisite flavors of the famous Bourdaloue tart, a delightful dessert named after the renowned seventeenth-century preacher, Louis Bourdaloue. This luxurious treat captures the essence of tradition and elegance, with succulent pears delicately arranged on top, sometimes forming a meaningful cross. Dive into a world of divine sweetness and discover the beauty of this classic almond-pear pie. Join me in unraveling the secrets behind the perfect Bourdaloue tart, where every bite tells a story of history and heavenly flavors.

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A classic treat

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About The Pears

There is no need for poaching pears unless they are too firm. The best pear varieties to use for baking are Anjou and Bartlett pears, also known as Williams' pears. When choosing pears for baking, pick the ones that are quite soft (Ready to be eaten), have a good fragrance, and are smooth and unblemished with their stems still attached. Fall is the best season for these pears, but they are available almost all year long. Canned pears can be used as well.

Crust

You would need about 350g of the pastry. Work out to soften over a floured work surface. Roll out into a thin 0.12-inch/3mm thick round (an inch/2.5cm larger than the mold) and lightly prick with a fork. Lay over the greased tart pan. Trim off excess pastry and chill.

Montage

Fill tart shell half way with the almond cream; refrigerate or freeze to set. Meanwhile peel, core and rub pears with some lemon juice to prevent from oxidizing. Cut and fan the pears out evenly over the almond cream filled tart; press pears in slightly.

Baking

Preheat fan oven at 350ºF/180ºC. Bake for about 50 minutes. Let cool and decorate tart with some lightly toasted sliver almonds. Dust out the edges with powdered sugar if desired. Best served at room temperature – Enjoy!

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