Bourdalou Pear Tart

For the Filling

Ingredients Preparation
  • 10 each
  • 400g
  • 180g
    Brown Sugar
  • 500g
    All Purpose Flour
  • 250g
    Cold Butter, cut into cubes
  • 8g
  • 135g
    Cold Water
  • 1 each
  • 200g
  • 200g
    Granulated Sugar
  • 200g
  • as needed
    Cacao Barry 70% Fleur de Cao Dark Chocolate
  1. Bring to a boil the pears, first water and brown sugar.
  2. Mix together the AP flour, cold butter and salt. Once well mixed, add the cold water and egg #1.
  3. Mix and leave the dough to rest for 30 minutes in the refrigerator. Roll it out to 3 mm thickness and shape into a tart pan.
  4. To make the almond cream, blend together the 200 g butter, granulated sugar and almond flour.
  5. Add eggs #2, slowly/one at a time.
  6. Spread a thin layer of this cream in the bottom of the tart shell.
  7. Place some dark chocolate pistoles on top of the almond cream before placing the sliced pears on top.
  8. Bake at 350F until tart shell and almond cream has become golden brown.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528