Ad | Delicious Amandine Bourdaloue Recipe

• servings: Makes approx. 8 tartelet
• total time: 2 hours 5 minutes

Ingredients

Shortcrust Pastry (Pâte sucrée)

200 g all-purpose flour (1⅔ cups)

75 g powdered sugar (⅔ cup)

25 g ground almonds (¼ cup)

1 pinch of salt

1 large egg yolk

110 g cold butter, cubed (½ cup minus 1 tbsp)

1–2 tsp ice-cold water (only if the dough feels too dry)

Almond Cream (Frangipane)

75 g soft butter (⅓ cup)

75 g sugar (⅓ cup + 1 tsp)

1 egg

75 g ground almonds (¾ cup)

1 tsp flour

1 tsp vanilla extract

Topping

3–4 fresh, ripe pears

Sliced almonds

Apricot jam or maple syrup, for glazing

Directions

(Pastry) Combine flour, powdered sugar, ground almonds, and salt. Rub in the cold butter using your fingertips or a pastry cutter until the mixture is sandy and crumbly. Add the egg yolk and knead quickly. If the dough is too dry, add 1 tsp of cold water (possibly a second). Do not overwork.

Shape into a flat disc, wrap in plastic, and chill for at least 1 hour.

Roll out the dough to about 3 mm thickness. Line 8 tartlet tins (8 cm Ø) and prick the base with a fork. Chill the lined tins for 30 minutes. Preheat oven to 170 °C (340 °F), top and bottom heat.

(Topping) Peel, halve, and core the pears. Trim the tips and, if desired, slice thinly to fan them out. Use immediately.

(Frangipane) Cream the butter and sugar until light and fluffy. Beat in the egg, then mix in ground almonds, flour, and vanilla extract.

Spoon the frangipane evenly into the tartlet shells (don’t overfill!). Arrange the pear slices on top and sprinkle the edges with sliced almonds. Bake for approx. 35 minutes at 170 °C (340 °F), or until golden.

Let cool slightly, then brush with warm apricot jam or maple syrup.

Note: Make sure to distribute the frangipane evenly and avoid overfilling — it may overflow during baking.

Tip: Use non-stick tartlet tins with removable bases for easy release and neat edges.

These tartelettes are a true French classic — with a crisp pastry, soft almond cream, and sweet pears. 🤍