Pear <i>bourdaloue</i>

Recipe: pear bourdaloue (Kirk McKoy / Los Angeles Times)

Dear SOS: I think the pear tart with almond cream at Nicole's in South Pasadena is the best dessert I have ever eaten. Unfortunately, they do not make it very often. Getting the recipe would vastly improve my life. Can you help?

Thank you so much,

Ina Rometsch

South Pasadena

Dear Ina: Nicole's was happy to share their version of this classic French pear and almond cream tart.

Pear bourdaloue



Total time: About 1 1/2 hours, plus cooling time

Servings: 12 to 16

Note: Adapted from Nicole's Gourmet Foods in South Pasadena

Tart shell



1 2/3 cup (7.1 ounces) flour

1/4 cup sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter, cut into one-half-inch cubes

1 egg yolk

1/2 teaspoon vanilla extract

3 tablespoons ice water

1. In a large mixing bowl, sift together the flour, sugar and salt. Cut in the butter using a pastry cutter or your fingers.

2. In a small bowl, whisk together the egg yolk and vanilla. Work the egg mixture into the flour mixture just until it resembles cornmeal. Stir in ice water, a tablespoon at a time, just until the dough holds together.