This pear and almond tart or amandine aux poires is also known as Tarte Bourdaloue and was created around 1850 by a Parisian patissier on Rue Bourdaloue – hence the name! It can be made with fresh pears (ideally poached first) or you can use tinned pears which work perfectly.
- 1 shortbread pastry
- 100g softened butter
- 100g sugar
- 100g ground almonds
- 2 eggs
- A few drops of almond essence
- Sliced almonds (optional)
- Apricot jelly to glaze*
- Pre-heat oven to 200°C
- Roll out chilled dough and line tin, place in freezer for 15 minutes
- Bake the pastry for 10 minutes a 200°C, once removed from the oven lower the temperature to 180°C
- Cream the butter and sugar
- Add eggs and almond essence and mix well
- Mix in the ground almonds
- Spread the mixture evenly over the pastry base
- Slice the pear halves in thin slices, place them on the almond mixture
- Sprinkle the tart with almond slices
- Bake in oven for 30 minutes
*Glaze : You can heat a few spoons of apricot jelly and brush the top of your tart once it has cooled down to give it a nice shiny look!
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