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pear-frangipane-tart-(tarte-bourdaloue)

This year I officially fell in love with pears. They are just an elevated apple for me. Thinking to myself what I would bake with them I remembered I’ve been craving this tart for a very long time. And surprisingly gingis, it is much easier to make than you’d expect. This tart is a french classic called “Tarte Bourdaloue”, composed of large pieces of poached pears placed on a dough that is previously covered with frangipane or almond cream. How can it be better than this? All the parts of this tart- the shell, the frangipane and the poached pears, can be made in advance, so all you have to do is just assemble and bake. Let’s go!

Ingredients