The Bourdaloue tart, a typical Parisian pastry, was invented in 1850 by a pastry chef established on rue Bourdaloue.

The Bourdaloue tart, a delicious typically Parisian tart, is made of shortbread, almond cream and pears in syrup. Here is the recipe :

For the shortcrust pastry (for a 22cm pastry circle)

• 100 g softened butter
• 80 g of icing sugar
• 40 g whole egg
• 200 g of flour

For the almond cream

• 100 g softened butter
• 100 g caster sugar
• 100 g ground almonds
• 100 g of eggs

For the decoration of the bourdaloue tart

• 5 half pears in syrup
• slivered almonds

Prepare the shortcrust pastry

1. In a mixing bowl, cream the butter and icing sugar with a spatula.
2. Break the egg and beat it into an omelet then pour 40g over the mixture of butter and icing sugar.
Mix well.
3. On the work surface, pour the flour, and in the middle, pour the previous device.
4. With the dough cutter, gradually bring the flour to the center and incorporate it without kneading.
5. Form a ball of dough, film it in contact and reserve for 1 hour in the refrigerator.

Prepare the almond cream

1. In a mixing bowl, mix the softened butter and powdered sugar then add the eggs and mix again.
2. Add the ground almonds and mix without whisking.

You should obtain a smooth and homogeneous almond cream.
Piping and filling of the bourdaloue tart
Thinly roll out the shortbread dough on the work surface.
Butter the inside of a circle 22cm in diameter and line it.
Place your circle on a baking sheet lined with parchment paper.
Pour the almond cream into the circle and reserve in the refrigerator.
Preheat the oven to 180° (th6).
Lay the pear halves on a board, rounded side up, and cut them into thin slices widthwise.
Angle the slices slightly outward (widest side of the pear).
arrange the pears harmoniously on the bottom of the pie
Sprinkle the almond cream with slivered almonds and bake for 30 minutes.
Watch the cooking which can vary according to the ovens.
Remove from the oven, let cool before gently uncirculating.