The "Tarte Bourdaloue"


For 8/10 people

Difficulty: easy

Preparation : 45 minutes
Rest: 2 heure
Bake: 50 minutes

Sweet pastry

  • 150 g butter
  • 100 g icing sugar
  • 60 g ground almonds
  • 1 egg
  • a pinch of salt
  • 250 g flour

Almond cream

  • 145 g softened butter
  • 145 g sugar
  • 145 g ground almonds
  • 2 eggs
  • 1 teaspoon bitter almond extract (optional)


  • 4 pears in syrup
  • Flaked almonds
  • Glaze (75g sugar + 75g water + 1 sheet of gelatine + vanilla powder. Rehydrate gelatine, bring the rest of the ingredients to the boil, then take off the heat and combine).


Sweet pastry
Beat the butter in a mixing bowl or stand mixer until it's soft.
Add the icing sugar and ground almonds and mix.
Add the egg and salt and stir until smooth.
Add the flour and mix briefly, then wrap the dough in cellophane and place in the refrigerator for at least an hour.

Take the dough out of the fridge and roll it out on a floured work surface.
Roll your dough onto your rolling pin and lay it over your perforated tart ring,
Press the dough against the edges of the mould with your finger to form a right angle, and slightly raise the edges with your thumb and forefinger,
Leave your dough in the refrigerator for at least an hour or ideally overnight,
Bake your tart base in a preheated oven at 160° for 15 minutes

Almond cream
Put all ingredients into a stand mixer and mix until smooth.
Place in a piping bag and put to one side.

Decorate your blind baked tart case with your almond cream.
Slice the pears thinly and lay over the almond cream.
Sprinkle with flaked almonds.

Cook for 35 minutes at 160°.
Once the tart is golden, let it cool, take it out of the ring and pour the hot glaze over the top.

The Result



Amel from Ma Vie Caramel

My name is Amel, I am better known as Ma Vie Caramel on Instagram.


I am a pastry lover and in 2017, I created my Instagram account and my blog a few years later


I love sharing my passion with greed and authenticity through photography and video.

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