Tarte Bourdaloue

11:30 am on 16 March 2015


Short pastry dough:

  • 125gms soft butter
  • 1 egg yolk
  • 2gms salt
  • 250gms plain flour
  • 25gs caster sugar
  • 50mls water


  • 3 pears
  • 1L water
  • 300g caster sugar
  • 1/2 lemon

Almond cream:

  • 100g soft butter
  • 100g almond powder
  • 100g caster sugar
  • 2 whole eggs
  • 10g plain flour
  • 1tsp vanilla paste


Short pastry:

Place the flour, butter and sugar into a large bowl.

Work together using your hands until the butter is completely mixed with the flour

Add the egg yolk and water until you have a ball of dough. Don't work the pastry too much at this stage or it will become elastic and chewy.

Wrap the dough in clingfilm and let it rest for 20-30 minutes in the fridge.


Peel the pears, cut them in half and remove the center.

Put the water, sugar and lemon in a pot and bring to the boil.

When it's boiling add the pears and poach them for 15-20 minutes until they're soft.

Remove them from the syrup and cool in the fridge.

Almond cream:

Place the flour, ground almond, sugar and soft butter into a large bowl and mix all together with a whisk.

Whisk in the eggs one at the time, then add the vanilla.

Roll the pastry out with a rolling pin and put it in a tart tray

Add the almond cream, place the pears on top and press them gently into the cream.

Spread 40g of flaked almond across the top of the tart

Bake for 35-40 minutes in the oven at 180°C.

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