Bourdalou Pear Tart

For the Filling

Ingredients Preparation
  • 10 each
  • 400g
  • 180g
  • 500g
  • 250g
  • 8g
  • 135g
  • 1 each
  • 200g
  • 200g
  • 200g
  • 200g
  • as needed
  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.

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