This pear tart, typically Parisian, is called tarte bourdaloue in France, and is the pride of any French patisserie. Traditionally, it’s filled with almond cream, however, this recipe skips that (and the calories) without forfeiting any delicious flavor.

For some of the almond flavor, try adding a touch of almond extract to the marscapone instead of pear brandy

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Pear Tart - as delicious as it is lovely.

This pear tart has a buttery, flaky crust and a delicious pear filling with pear brandy added to kick up the flavor.

Course

Dessert

Cuisine

French

Servings

Ingredients

For the pastry

• 1 cup flour
• 1 stick butter cold cut into small pieces
• 1 1/2 Tablespoons sugar
• 1 pinch salt
• 4-5 Tablespoons ice water

For the filling

• 3 medium firm but ripe pears halved, peeled and cored
• 5 Tablespoons sugar
• 1/2 stick buttercold cut into small pieces
• 2 Tablespoons pear brandy
• For the glaze
• 1/3 cup apricot jelly
• 2 Tablespoons pear brandy

For the garnish

• 8 ounces mascarpone cheese
• 2 Tablespoons pear brandy
• 1 Tablespoon confectioners sugar

Course Dessert Cuisine French Servings Ingredients For the pastry 1 cup flour 1 stick butter cold cut into small pieces 1 1/2 Tablespoons sugar 1 pinch salt 4-5 Tablespoons ice water For the filling 3 medium firm but ripe pears halved, peeled and cored 5 Tablespoons sugar 1/2 stick buttercold cut into small pieces 2 Tablespoons pear brandy For the glaze 1/3 cup apricot jelly 2 Tablespoons pear brandy For the garnish 8 ounces mascarpone cheese 2 Tablespoons pear brandy 1 Tablespoon confectioners sugar

Instructions

For the pastry

1. Process the flour, butter, sugar and salt in a food processor fitted with a steel blade until butter is pea–size. Add the water and mix until dough gathers into a ball. Remove from machine, dust with flour, wrap with plastic wrap. Refrigerate 1 hour. Roll out the dough on a lightly floured surface. Line a 9 inch tart pan with the dough. Trim and crimp the edges. Prick the bottom of the dough with a fork. Freeze while preparing the filling.

For the filling

1. Preheat oven to 400 degrees. Cut eat of the pear halves crosswise into slices as thin as possible, maintaining the shape of the pear half by keeping the slices in place. Fan 5 of the pear halves in the tart shell filling in the gaps with the 6th pear half. (arrange to look like a flower) Sprinkle the pears with sugar. Dot the pears with butter. Sprinkle with pear brandy. Bake until the pears are caramelized and the crust is well browned, 50 to 60 minutes. Let cool 10 minutes.

For the glaze

1. While the tart is baking, make the glaze. Heat the apricot jam and pear brandy in a small sauce pan until melted and smooth. Spoon the glaze over the tart.

For the garnish

1. Mix the mascarpone cheese with the sugar and pear brandy. Cut the tart into wedges and serve warm topped with a dollop of pear flavored mascarpone cheese.

Recipe Notes

Recipe Notes Check tart 35 minutes into baking. If the crust is getting too dark, cover with foil. © Galley Chef All Rights Reserved