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Pear Frangipane Tart (Tarte Bourdaloue)

cook:

3 h

0.0

(1)

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!

1 tart

US

original

metric

Picture for Pear Frangipane Tart (Tarte Bourdaloue)

1 tart

US

original

metric

Ingredients

For the tart

all purpose flour

350 gr all purpose flour

butter (cubed and cold)

180 butter (cubed and cold)

powdered sugar

150 gr powdered sugar

almond flour

50 gr almond flour

free range eggs

2 free range eggs

salt

5 gr salt

For the frangipane

almond flour

115 gr almond flour

sugar

115 gr sugar

soft butter

115 gr soft butter

AP flour

15 gr AP flour

free range eggs

2 free range eggs

almond extract (optional)

1 teaspoon almond extract (optional)

whiskey (optional)

1 teaspoon whiskey (optional)

For the poached pears

water

1 water

sugar

400 gr sugar

vanilla

5 gr vanilla

pears (peeled)

3 pears (peeled)

hibiscus tea

1 bag hibiscus tea

orange (sliced)

1 orange (sliced)

Spices to your choice (I used a honey  saffron lemon spice mix)

Spices to your choice (I used a honey saffron lemon spice mix)

Directions

Step 1

Make the tart dough: In a food processor, combine the dry ingredients and mix until combined.

all purpose flour

350 gr all purpose flour

powdered sugar

150 gr powdered sugar

almond flour

50 gr almond flour

salt

5 gr salt

Step 2

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.

butter (cubed and cold)

180 butter (cubed and cold)

Step 3

Add the eggs and blend until the mixture is half-way combined.

free range eggs

2 free range eggs

Step 4

Remove from the food processor and form a cohesive dough with your hands.

Step 5

Wrap in plastic wrap and refrigerate for at least 1 hour.

Step 6

Moving to the poached pears: Peel the pears, leaving the stem attached. Remove the core of the pears with a little spoon.

pears (peeled)

3 pears (peeled)

Step 7

Combine all the ingredients besides the orange and bring to a boil.

water

1 water

sugar

400 gr sugar

vanilla

5 gr vanilla

hibiscus tea

1 bag hibiscus tea

Spices to your choice (I used a honey  saffron lemon spice mix)

Spices to your choice (I used a honey saffron lemon spice mix)

Step 8

Add the pears in, and cover with slices of orange.

orange (sliced)

1 orange (sliced)

Step 9

Cook for 10 min, then remove from the liquid and let it rest on a paper towel to drain the extra liquid.

Step 10

Once it has cooled, slice the pears vertically, not all the way, so they will open into a beautiful fan.

Step 11

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.

soft butter

115 gr soft butter

sugar

115 gr sugar

almond flour

115 gr almond flour

AP flour

15 gr AP flour

free range eggs

2 free range eggs

almond extract (optional)

1 teaspoon almond extract (optional)

whiskey (optional)

1 teaspoon whiskey (optional)

Step 12

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).

Step 13

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).

Step 14

Pipe the frangipane paste into the tart, using a spatula, spread the frangipane evenly on the tart.

Step 15

Place the cut pears on top of the frangipane.

Step 16

Bake the tart for 35-40 min, until the frangipane has risen substantially around the pears and is deep golden brown in color.

Step 17

Let the tart cool before topping with powdered sugar.

Step 18

Cut a slice and enjoy it with your lovers.

Step 19

YASSS!

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