Pear and Almond Tart

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

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In its most sophisticated version, this is a Tarte Bourdalue which combines frangipani and crème pâtissière. My version is honestly closer to a Bakewell tart but no less tasty for all that Without being too rich, the French ton-pour-ton almond paste could not be easier to make, and is a perfect complement to the pears.

We have terrible problems with pears in the restaurant They need to be at a precise stage of ripeness to hold their shape and texture w