Pear Frangipane Tart (Tarte Bourdaloue)

This classic Pear Frangipane Tart, called Tarte Bourdaloue in French, makes a delicious Autumn and Winter dessert that is full of flavours and texture. The Sweet Shortcrust Pastry is filled with an Almond Cream and topped with Poached Pears.

Read the full recipe here: https://www.abakingjourney.com/pear-f...
Ingredients:

Pâte Sucrée (Sweet Shortcrust Pastry)
- 100 gr Unsalted Butter
- 50 gr Icing Sugar
- 1 Egg
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt

Poached Pears
- 3 Pears - firm
- 1,5 litre Water
- 50 gr Caster Sugar
- 20 ml Lemon Juice
- 1 1/2 teaspoon Vanilla Paste

Almond Cream Filling
- 100 gr Unsalted Butter - soft
- 100 gr Caster Sugar
- 2 Eggs - about 100gr, at room temperature
- 100 gr Almond Meal
- Flaked Almond (optional) - to taste

Simple Syrup Glaze (optional)
- 45 ml Water
- 45 gr Caster Sugar
- 1 teaspoon Vanilla Paste - optional

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