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Le Chaudron recipe
Tarte Bourdaloue
Pear and almond cream tart
⏱ 75 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sheet all-butter sweet pastryor homemade
6ripe Bartlett pears
150 g (5 oz)almond flour
150 g (5 oz)superfine sugar- 150 g (5 oz)softened unsalted butter
3whole eggs
1 tspvanilla extract
50 g (2 oz)sliced almonds
2 tbspclear glaze syrup
500 ml (2 cups)filtered water- 200 g (7 oz)sugar
- 1 sheet all-butter sweet pastry or homemade
- 6 ripe Bartlett pears
- 150 g (5 oz) almond flour
- 150 g (5 oz) superfine sugar
- 150 g (5 oz) softened unsalted butter
- 3 whole eggs
- 1 tsp vanilla extract
- 50 g (2 oz) sliced almonds
- 2 tbsp clear glaze syrup
- 500 ml (2 cups) filtered water
- 200 g (7 oz) sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Poach the peeled pears in the light syrup at a simmer for 15 minutes, then let them cool in the syrup.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Meanwhile, make the almond cream: beat the softened butter with the sugar until pale.
- Beat in the eggs one at a time, then fold in the almond flour and vanilla with a spatula.
- Line the tart pan with the sweet pastry, prick the base with a fork and spread the almond cream in an even layer.
- Slice the drained pear halves thinly, keeping them together, fan them out and arrange on the almond cream.
- Scatter sliced almonds over the pears and around the edge.
- Bake 45 minutes at 180°C (350°F) convection, then brush the warm tart with the glaze syrup for shine.
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