(No Ratings Yet)
Loading...A refined French tart inspired by the classic Bourdaloue, this dessert layers a buttery hazelnut shortbread crust with almond cream, thinly fanned Bosc pears, and a glossy brown-butter caramel. A cloud of vanilla mascarpone cream is spooned alongside for a silky counterpoint to the rich, nutty filling.
Prep Time30 mins
Cook Time60 mins
Total Time90 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 32 gFat
- 14 gSaturated Fat
- 42 gCarbs
- 4 gFiber
- 24 gSugar
- 7 gProtein
- 95 mgSodium
- 245 mgPotassium
- 95 mgCalcium
- 2 mgIron
- 4 mgVitamin C
- 580 mcgVitamin A
Ingredients
For the Hazelnut Shortbread Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup toasted hazelnuts, finely ground
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1/4 tsp fine sea salt
For the Almond Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup almond flour
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp almond extract
For the Pears and Brown Butter Caramel
- 3 firm Bosc pears, peeled, halved, and cored
- 3 tbsp unsalted butter
- 1/4 cup light brown sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp Frangelico or dark rum (optional)
- Pinch of flaky sea salt
For the Vanilla Mascarpone Cream
- 1/2 cup cold heavy cream
- 1/2 cup mascarpone cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
Directions
- Make the crust: Pulse flour, ground hazelnuts, powdered sugar, and salt in a food processor until combined. Add cold butter and pulse until the mixture looks like coarse sand. Add egg yolk and pulse just until the dough clumps together. Press evenly into a 9-inch tart pan with a removable bottom, prick the base with a fork, and chill for 30 minutes.
- Blind bake the crust at 350°F (175°C) for 18 to 20 minutes, until the edges are pale golden. Remove and let cool slightly while preparing the filling.
- Make the almond cream: Beat softened butter and granulated sugar in a stand mixer until pale and fluffy, about 2 minutes. Beat in the eggs one at a time. Mix in almond flour, all-purpose flour, vanilla, and almond extract until smooth. Spread evenly into the warm crust.
- Prepare the pears: Slice each pear half crosswise into thin slices, keeping the slices attached at the stem end. Gently fan each half and arrange in concentric circles over the almond cream, pressing lightly so the pears sit just below the surface.
- Bake the tart at 350°F (175°C) for 35 to 40 minutes, until the almond cream is puffed, set, and deeply golden and the pears are tender when pierced. Let cool on a rack for 15 minutes.
- Make the caramel: Melt butter in a small skillet over medium heat until it turns golden brown and smells nutty, about 3 minutes. Stir in brown sugar, honey, vanilla, and Frangelico. Simmer 1 to 2 minutes until syrupy, then spoon evenly over the warm tart, letting it pool into the pear fans. Sprinkle with flaky sea salt.
- Whip the mascarpone cream: Beat heavy cream, mascarpone, powdered sugar, vanilla, and lemon zest in a chilled bowl until soft peaks form. Do not overwhip.
- Serve the tart slightly warm or at room temperature, slicing with a sharp knife and topping each piece with a generous spoonful of mascarpone cream.
Cook’s Notes
- Choose Bosc or Anjou pears; very ripe pears release too much liquid and turn mushy during baking.
- Toast the hazelnuts in a 325°F oven for 8 minutes before grinding for a noticeably deeper, sweeter flavor.
- Chilling the pressed crust before blind baking prevents it from shrinking down the pan sides.
- Watch the brown butter closely; it can scorch in seconds once the milk solids turn amber.
- For a showstopping finish, brush the warm pears with a thin apricot glaze instead of (or in addition to) the brown butter caramel.
