Pear and Almond Tart (Tarte Amandine/Bourdaloue) Recipe || William's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Blind bake the homemade pastry dough in a tart pan for 15 minutes covered and 5-10 minutes uncovered.

Cream room temperature butter until smooth.

Add icing sugar and vanilla extract, mix well.

Incorporate amaretto into the mixture.

Add 2 large eggs, beating between each addition.

Mix in ground almonds and then add creme fraiche and pistachio paste until smooth.

Peel and slice the pears into very fine slices.

Spread the almond cream mixture over the baked pastry dough.

Arrange the pear slices on top of the cream.

Bake the tart for 30-40 minutes until golden brown and set.

Let the tart cool completely before adding apricot jam on top.

Brush the surface with jam for a shiny finish and sprinkle pistachio powder on the sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens