Tarte Bourdaloue

Pear and Almond Tart Bourdaloue Style

Preparation info
  • Makes


    9 inch tart
    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • Flour for dusting
  • 1 recipe Pâte Brisée
  • 3 firm ripe pears, peeled
  • 2


Prepare your mise en place.

Lightly flour a clean, flat work surface. Place the dough in the center of the floured surface and, using a rolling pin, roll the dough out to a 28-centimeter (11-inch) circle about 3 millimeters (⅛ inch) thick.

Using a pastry brush, lightly brush off excess flour. Lift the dough gently, fold it in half over the rolling pin, and slip it, still