Bruno Albouze Almond Pear Tart
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Almond Pear Tart

Yields8 ServingsPrep Time50 minsCook Time40 minsTotal Time1 hr 30 minsRating

Ingredients

 450 g Pears
Crust
 150 g Butter, softened
 1 g Salt
 100 g Powdered sugar
 50 g Eggs (1)
 250 g All-purpose flour
 3 g Vanilla paste
Almond Cream
 100 g Almond meal
 80 g Powdered sugar
 10 g Corn starch, or flour
 100 g Butter, softened
 50 g Eggs (1)
 5 g Vanilla paste
 15 g Dark rum

Directions

About
1

The Bourdaloue tart, had been named after a seventeenth-century preacher, Louis Bourdaloue. Reflecting religious beliefs, the pears are sometimes arranged into a cross. *There is no need for poaching pears. The best pear varieties to use for baking are Anjou and Bartlett pears, also known as Williams' pears. When choosing pears for baking, pick ones that are firm but not too-hard, 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 pear halves can be used as well. Use a 9''/23cm tart pan.

Crust
2

In a food processor, cream butter, salt and sugar. Add the egg, vanilla, and blend to smooth then add flour. Wrap up and chill until firm. Pastry can last a week in the refrigerator or kept frozen for weeks. Use about 350g of the pastry, and work out to soften over a floured work surface. Roll out into a thin 0.12’’/3 mm thick round (an inch/2.5cm larger than the mold) and lightly prick. Chill if too soft. Lay over the greased tart pan. Trim off excess pastry and chill.

Almond Cream
3

Beat softened butter with salt, and vanilla. Add sugar, almond meal and starch (Best if blended in a food processor to fine powder). Add the egg, rum and mix until homogenized. Use almond cream at room temperature.

Montage
4

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
5

Bake the almond pear tart at 375ºF/190ºC for about 45 min. Let cool. Decorate tart with some lightly toasted sliver almonds. Dust out the edges with powdered sugar if desired. Best served at room temperature – Bon appétit!

4 thoughts on “Almond Pear Tart”

  1. I made this for my birthday and surprise myself and family with this special recipe. You are a great teacher, you’ve got this gift from God, and you share with all of us your secrets. I’ve learnt a lot making your recipes, I’m so thankful with you! God bless your hands and everything you cook!

  2. Dearest Bruno,

    Greetings from Calgary Canada! Just a quick note to say thank you… truly… for being such an amazing charismatic teacher and mostly for sharing your recipes and techniques. I make a lot of you recipes quite often and Im the star of the show thanks to you! So thank you again!
    I do have a quick question tho if I may?
    With this recipe I would like to make 24 – 4 inch tarts for an event (Covid friendly of course:) instead of 1 large tart… this way people can have their own and not worry about contamination etc….
    Once baked and cooled to room temp am I able to Freeze them then defrost on the day of event?
    Or
    Do I fill them, then freeze them UNBAKED and the bake from frozen day of?
    Do I need to defrost them first? Then bake for how long?
    Any help with this is greatly appreciated.
    Sorry for all the questions.
    Sincerely,

    Chuck

    1. Hi Chuck, thanks for your thoughts. Regarding Covid, there is nothing to be worried about baking stuffs out and eat them… unless you do this in a hospital surrounded by sick people without protective gears.
      You can ether throw an already baked frozen pie in the oven for about 10 min and leave it out to come to room temp, or thaw overnight the unbaked pie, and bake it. Enjoy!

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