This is what I made today at work to practice for my college assessment on tarte bourdaloue :)

How to make:
Before you make the tart theres a few things you have to make first..

Sweet pastry:
(serves between 5-8)
Sugar: 50g
Butter: 125g
Egg: 1 (beaten)
Flour (soft/plain) 200g
Salt: Pinch

Steps to make it:
- Sieve flour and salt in a bowl, add butter and rub butter in until it has a sandy texture and no big lumps.
- Make a well in the centre and add the sugar and beaten egg
- Mix sugar and egg in the well until sugars dissolved
- Gradually mix with the flour/butter into a smooth paste (until you can make it into a ball shape)
- Allow to rest for at least 1 hour before rolling out

Then you need to make the Frangipane (almond cream):
Butter: 100g
Caster Sugar: 100g
Eggs: 2
Ground almonds: 100g
flour (plain): 10g

How to make it:
- Cream butter and sugar (beat together until they form a smooth cream-like texture)
- Gradually beat in eggs (1 by 1)
- Mix in the ground almonds and flour slowly

For the pears you need to poach them first to make them soft enough so they don't sink into the mixture when cooking, to do this you need to first make a stock syrup:

Water: 500ml
Granulated Sugar: 150g

Boil the water and sugar together until the surface of the water is rapidly boiling. Peal the pears (about 4) and place them into the stock syrup, turn the heat down so its less hot but still bubbling and place either foil, baking paper or greaseproof paper on top of the pears to keep the heat in. if the pears are soft already leave them in for 10minutes, if hard leave them in for around 20minutes until very soft and quite translucent in colour.

Now to make the tart:
Sweet pastry: 250g
Apricot Jam: 25g
Frangipane: 350g
Poached Pears: 4
Apricot Glaze

- Roll out pastry and place into a flan dish, preferably one with a loose bottom as it's easier to get out.
- using the back of a spoon spread the apricot jam over the base of the pastry.
- Spoon in the Frangipane onto the pastry and smooth around across the pastry so it's evenly covered.
- Dry the poached pears, cut them in half, remove the core and arrange them ontop of the frangipane.
- Bake in the oven at 200C for 25-30minutes
- make the apricot glaze by placing some apricot jam in a saucepan with a tablespoon of water and boil it up until there is no lumps of jam
- once tart is cooked (test by placing a knife through the middle and if none of the mixture comes out with the knife it is ready) brush the apricot glaze ontop (make sure the glaze is hot so I would suggest making the glaze once the tart is out of the oven.

You can decorate it by adding flaked almonds round the edges or dusting with icing sugar :)