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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