Use a bench knife or a metal spatula to fold the butter on top of itself. Sprinkle some of the extra flour over the butter and then use a rolling pin to roll the butter into the dry ingredients. Set the butter planks on top of the mixture. Turn the mixture onto a cutting board and spread into an even layer. Make the dough: In a medium bowl, whisk together the flour, sugar and salt.Arrange the pears:Īrrange the sliced pear halves on the frangipane filling, fanning them slightly, flat-side down, alternating them stem-end up and stem-end down. Slice each pear half horizontally in thin slices. Remove the cores and the inside portion of the stem. Remove the pears from the poaching liquid and blot dry. Transfer the frangipane into the tart shell and spread evenly with an offset spatula. Add the rum:Īdd the rum and mix until incorporated. Gradually add the beaten egg and continue to mix until it is incorporated. Add the almond mixture:Īdd the almond mixture to the butter mixture and stir until it is just combined. In the bowl of a stand mixer fitted with the paddle, or in a large bowl with a rubber spatula, combine the butter, salt and vanilla extract. In a medium bowl, sift together the almond flour, icing sugar and flour. Prick the base all over with a fork and place in the refrigerator or freezer for 30 minutes while preparing the frangipane. Roll the rolling pin over the top to trim the edges. Gently press the dough into place without stretching the dough or the sides will shrink while it bakes. Line the tart shell:Ĭarefully transfer the dough into the tart pan. Lift and rotate a bit after every few strokes and dust with flour as needed to discourage sticking. Roll to 1/8 inch (3mm) thick, rolling from the center outward in all directions. Unwrap the dough, dust it with flour, and place it on a lightly floured surface. As it warms up it sticks easier and can become hard to work with. Try to work quickly to prevent the dough from warming up. Set the dough in the fridge and leave to rest for at least 2 hours, or overnight. Divide:ĭivide the dough into two equal discs and wrap in plastic wrap. As soon as it does, stop mixing or the pastry will lose its delicate short texture. The dough should just come together into a ball. Add the flour:Īdd the flour all at once and mix on low speed just until incorporated. Add the egg, almond flour and salt:Īdd the egg, almond flour and salt to the butter mixture and mix until combined. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a rubber spatula, combine the butter and icing sugar and mix until smooth. Pâte Sucrée Combine the butter and sugar: Then, one at a time, pick up each pear half, slice and fan it, and carefully return it to its place with an offset spatula. To avoid making a mess of the frangipane, I find it easier to space the pears evenly by arranging the pear halves on the frangipane before slicing.When cooling, the frangipane will then deflate and collapse. Beating too much air into the frangipane creates air bubbles that make the paste rise during baking. When mixing the frangipane, avoid overmixing or mixing too vigorously.The extra can be stored in the refrigerator for a few days or in the freezer for up to two months. The recipe for pâte sucrée makes enough for two 9-inch (23cm) tart shells.Wrap the pâte sucrée in plastic and keep it chilled in the fridge as well. After poaching the pears, let them cool and store them in the poaching liquid in the refrigerator. To save time, you can make the poached pears and pâte sucrée ahead of time.If they’re too soft, they might break down during poaching and baking. Make sure the pears are ripe, but still a bit firm.The best pear varieties for baking are Bosc, Anjou, Concorde, Conference or Williams. Choose pears that hold their shape while cooking.The tart traditionally features poached pears, an almond cream (either frangipane or an almond custard), and is covered in crumbled macarons. The Bourdaloue tart was invented in the early 1900s by the famous pastry chef, Coquelin, at La Patisserie Bourdaloue in the Quartier de l’Opéra in Paris. Pear frangipane tart, or ‘tarte Bourdaloue,’ is a French classic: tender poached pears atop rum-infused frangipane all nestled into a crisp pâte sucrée crust.
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