{"id":2682,"date":"2026-10-22T14:12:42","date_gmt":"2026-10-22T23:12:42","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/birnen-tarte\/"},"modified":"2026-10-24T07:41:30","modified_gmt":"2026-10-24T16:41:30","slug":"birnen-tarte","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/birnen-tarte\/","title":{"rendered":"Tartelettes Bourdaloue \u2013 French pear and almond tartlets"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>For 7 tartlets of 7 cm (or one 20 cm tart)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The classic French Tartelettes Bourdaloue: a tender shortcrust base filled with moist almond cream with a hint of rum, topped with a finely fanned pear half and framed by toasted flaked almonds. Finished with a dusting of powdered sugar \u2013 a classic of French p\u00e2tisserie, served in Baja California.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Birnen-Tartelettes-Bourdaloue_mit_Logo.jpg\" alt=\"Tartelettes Bourdaloue with fanned pears and flaked almonds\" class=\"wp-image-2719\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Birnen-Tartelettes-Bourdaloue_mit_Logo.jpg 1024w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Birnen-Tartelettes-Bourdaloue_mit_Logo-300x300.jpg 300w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Birnen-Tartelettes-Bourdaloue_mit_Logo-150x150.jpg 150w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Birnen-Tartelettes-Bourdaloue_mit_Logo-768x768.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Birnen-Tartelettes-Bourdaloue_mit_Logo-12x12.jpg 12w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Shortcrust pastry<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>175 g flour<\/li>\n\n\n\n<li>90 g cold butter<\/li>\n\n\n\n<li>1 egg yolk (20 g)<\/li>\n\n\n\n<li>20 g milk<\/li>\n\n\n\n<li>20 g sugar<\/li>\n\n\n\n<li>3 g salt<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Almond cream<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>65 g soft butter<\/li>\n\n\n\n<li>35 g sugar<\/li>\n\n\n\n<li>1 egg (50 g)<\/li>\n\n\n\n<li>65 g ground almonds<\/li>\n\n\n\n<li>5 g flour<\/li>\n\n\n\n<li>5 g rum<\/li>\n\n\n\n<li>1 pinch of vanilla<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Topping<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 pears, juicy, ripe but firm<\/li>\n\n\n\n<li>50 g flaked almonds<\/li>\n\n\n\n<li>Powdered sugar for dusting<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Dough:<\/strong> Rub the cold butter into the flour until it forms fine crumbs. Whisk the egg yolk with the milk, add it with the sugar and salt and quickly knead into a dough. Wrap in plastic and chill for 30 minutes.<\/li>\n\n\n\n<li><strong>Line the rings:<\/strong> Grease the tartlet rings. Roll the dough out 3\u20134 mm thick, cut out circles, line the rings and trim the edges neatly. Chill until filling.<\/li>\n\n\n\n<li><strong>Pears:<\/strong> Preheat the oven to 170 \u00b0C (top and bottom heat). Peel and halve the pears and remove the cores. Slice each half crosswise into thin, even slices, keeping them together.<\/li>\n\n\n\n<li><strong>Almond cream:<\/strong> Beat the soft butter until creamy, stir in the sugar and vanilla, then the egg. Fold in the ground almonds and flour, and finally the rum.<\/li>\n\n\n\n<li><strong>Filling:<\/strong> Spread the almond cream into the pastry shells. Place a fanned pear half on each and press lightly. Sprinkle flaked almonds around the edge.<\/li>\n\n\n\n<li><strong>Baking:<\/strong> Bake on the second rack from the bottom for about 45 minutes until golden brown.<\/li>\n\n\n\n<li><strong>To finish:<\/strong> Let cool completely, then carefully remove from the rings and dust with powdered sugar.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip:<\/strong> The pears should be juicy but neither rock-hard nor overripe \u2013 that way they soften while baking yet keep a little bite and their lovely shape.<\/p>","protected":false},"excerpt":{"rendered":"<p>F\u00fcr 7 Tartelettes \u00e0 \u00d8 7 cm (oder eine Tarte \u00d8 20 cm) Die klassischen franz\u00f6sischen Tartelettes Bourdaloue: ein zart-m\u00fcrber Boden, gef\u00fcllt mit saftiger Mandelcreme mit einem Hauch Rum, belegt mit einer fein aufgef\u00e4cherten Birnenh\u00e4lfte und umrahmt von ger\u00f6steten Mandelbl\u00e4ttchen. Zum Schluss ein Hauch Puderzucker \u2013 ein Klassiker der franz\u00f6sischen P\u00e2tisserie, serviert auf der Baja &#8230; <a title=\"Tartelettes Bourdaloue \u2013 French pear and almond tartlets\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/birnen-tarte\/\" aria-label=\"Read more about Tartelettes Bourdaloue \u2013 franz\u00f6sische Birnen-Mandel-Tartelettes\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":2719,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2682","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tartelettes Bourdaloue \u2013 franz\u00f6sische Birnen-Mandel-Tartelettes - la-casa-pacifica<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/birnen-tarte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tartelettes Bourdaloue \u2013 franz\u00f6sische Birnen-Mandel-Tartelettes - la-casa-pacifica\" \/>\n<meta property=\"og:description\" content=\"F\u00fcr 7 Tartelettes \u00e0 \u00d8 7 cm (oder eine Tarte \u00d8 20 cm) Die klassischen franz\u00f6sischen Tartelettes Bourdaloue: ein zart-m\u00fcrber Boden, gef\u00fcllt mit saftiger Mandelcreme mit einem Hauch Rum, belegt mit einer fein aufgef\u00e4cherten Birnenh\u00e4lfte und umrahmt von ger\u00f6steten Mandelbl\u00e4ttchen. Zum Schluss ein Hauch Puderzucker \u2013 ein Klassiker der franz\u00f6sischen P\u00e2tisserie, serviert auf der Baja ... 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