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This year I officially fell in love with pears. They are just an elevated apple for me. Thinking to myself what I would bake with them I remembered I’ve been craving this tart for a very long time. And surprisingly gingis, it is much easier to make than you’d expect. This tart is a french classic called “Tarte Bourdaloue”, composed of large pieces of poached pears placed on a dough that is previously covered with frangipane or almond cream. How can it be better than this? All the parts of this tart- the shell, the frangipane and the poached pears, can be made in advance, so all you have to do is just assemble and bake. Let’s go!
Food processor
Plastic wrap
Small pot
Knife
Cutting board
Tart pan
Piping bag
Make the tart dough: In a food processor, combine the dry ingredients and mix until combined.
Add the butter cubes (make sure they are very cold, we don’t want to cream the butter in, we want to create crumbles), blend in pulses until you get a sandy texture.
Add the eggs and blend until the mixture is half-way combined.
Remove from the food processor and form a cohesive dough with your hands.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Moving to the poached pears: Peel the pears, leaving the stem attached. Remove the core of the pears with a little spoon.
Combine all the ingredients besides the orange and bring to a boil.
Add the pears in, and cover with slices of orange.
Cook for 10 min, then remove from the liquid and let it rest on a paper towel to drain the extra liquid.
Once it has cooled, slice the pears vertically, not all the way, so they will open into a beautiful fan.
Make the frangipane: in a stand mixer with a paddle attachment, mix the butter and sugar until smooth. Add the rest of the ingredients and mix until smooth.
Build the tart: take the tart dough from the fridge and open it on a floured surface into ½ cm / ¼ inch thickness (recommend to open the dough on a floured baking sheet so it would be easier to move it around).
Place the opened tart dough on the tart pan and adjust the edges to perfectly fit the pan. Bake the tart blindly for 12 min (place a parchment paper on the chilled tart and cover it with baking weights (dried beans works well) that will avoid the tart from rising).
Pipe the frangipane paste into the tart, using a spatula, spread the frangipane evenly on the tart.
Place the cut pears on top of the frangipane.
Bake the tart for 35-40 min, until the frangipane has risen substantially around the pears and is deep golden brown in color.
Let the tart cool before topping with powdered sugar.
Cut a slice and enjoy it with your lovers.
YASSS!
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