Pear and almond pie

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This pie is called in French “Bourdaloue tart”. It’s a typical French pastry, composed of a shortbread pastry, garnished with almond cream and poched pears. Absolutely delicious!

Pear and almond pie

Servings 8
Prep Time 35 mins
Cook Time 30 mins

Ingredients

Shortbread dough

  • 200 g flour
  • 50 g sugar
  • 50 very soft butter
  • 1 egg
  • 1 pinch of salt
  • 1 tsp natural bitter almond extract

Almond cream

  • 80 g very soft butter
  • 80 g almond powder
  • 70 g cane sugar
  • 2 eggs
  • 1 tsp natural bitter almond extract

Poached pears

  • 3 williams pears of medium size and still a little firm
  • 50 cl water
  • 50 g sugar
  • 1 split vanilla bean

Instructions

Preparation of the dough

  • In a bowl, mix the flour with the soft butter cut into cubes with your fingertips to obtain a sandy texture.
  • Beat the egg with the sugar, salt and almond flavouring. Make a hole in the flour/butter mixture and pour in the beaten egg.
  • Mix well to form a ball. You can add a little water if needed.
  • On a sheet of baking paper, flatten the ball of dough and place it in a pie tin.

Pear poaching

  • In a saucepan, heat 50 cl of water with the sugar. Whisk a little to dissolve the sugar. Bring to the boil.
  • Meanwhile, peel the pears, cut them in halves and remove the core.
  • Once the water boils, add the vanilla bean and the pears cut in halves. Lower the heat and cook for about ten minutes until the pears are tender.
  • Remove the pears from the water, squeeze them gently to remove excess water, and cut them into slices.

Preparation of the almond cream

  • In a salad bowl, mix the butter cut in small dices with the sugar with your fingers.
  • Then, add the eggs and whisk to obtain a creamy texture.
  • Add the almond powder and the almond aroma.

Pie preparation

  • Pour the almond cream over the shortbread dough.
  • Carefully arrange the sliced pears with a spatula on top of the almond cream, arranging them in a star shape.
  • Sprinkle with slivered almonds and bake for about 30 minutes at 180°C. Check the cooking time with the tip of a knife after 25 minutes.

Notes

Note that I use a little less quantity than other recipes for the almond cream, for a slightly lighter pie! But you can decide to add more!
You can test this recipe by changing the ingredients, e.g. by replacing almond powder with hazelnut powder (or a mixture of both), or by replacing pears with other fruits (apricots, apples, cherries…).
 
Course: Dessert
Cuisine: French
Keyword: Pear, pie

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