French Frangipane Pear Tart – Tarte Bourdaloue

Have you ever tasted a pear frangipane tart? Lightly poached and thinly sliced, fanned out pears nestle into a soft, almond-infused cream filling, creating a dessert that is both delicate and indulgent. The flavors and textures in this tart are harmonious, playful, and perfectly balanced.

Who would have thought that a humble pear could transform into such a silky, exquisite treat? This tart rose to fame in 1909, thanks to the renowned Parisian pastry shop La Pâtisserie Bourdaloue (which is still baking on Rue Bourdaloue today). Ever since, it has become a beloved classic. Now, it’s one of my go-to tart recipes for fall and winter—an elegant way to showcase the beauty of pears.

Step-by-step: How to Make

Step 1: Making Sweet Shortcrust Pastry – Pate Sucrée

You can prepare the crust using a stand mixer, food processor, or by hand.

In a mixing bowl, cream together the softened butter and sifted confectioners’ sugar for a couple of minutes until smooth and creamy.

Add the egg and almond meal, mixing well until combined. The mixture will resemble a coarse paste.

Incorporate the flour and salt, mixing just until a rough dough forms.

Transfer the dough onto a sheet of plastic wrap and shape it into a flat disk. Chill for at least 10 minutes.

Lightly flour your work surface, place the dough down, cover with plastic wrap, and roll it out to about 4mm (1/8 inch) thickness.

Use your tart pan as a guide—roll the dough slightly larger than the pan to account for the edges.

Carefully transfer the rolled dough onto a removable-bottom tart pan using a rolling pin. Gently press the dough into the corners, ensuring a snug fit. If cracks appear, patch them with your fingers.

Preheat your oven to 180°C (350°F).

Trim any excess dough with a small paring knife, then dock the bottom of the crust by pricking it with a fork.

Refrigerate for at least 1 hour before baking.

Bake for 15-20 minutes, or until the bottom feels dry to the touch. Set aside to cool.

Step 2: Preparing Almond Cream

In a mixing bowl, cream together the softened butter and sugar using a hand or stand mixer for about 3 minutes on medium speed until light and fluffy.

Add the egg and mix it in gradually.

Fold in the almond meal and mix until a thick paste forms.

Cover and refrigerate until ready to use.

Bring to room temperature just before assembling the tart.

Step 3: Poaching the Pears

Peel the pears, slice them in half, and core them, removing the stems as well.

In a large shallow saucepan, prepare the poaching liquid by combining water, lemon juice, lemon zest, and sugar. Bring to a gentle simmer and stir until the sugar dissolves.

Place the pear halves into the poaching liquid and simmer for 10-15 minutes, turning them halfway through. Test for doneness by inserting a knife—the tip should glide through with slight resistance.

Using a slotted spoon, carefully transfer the pears to a plate or cooling rack and let them drain.

Step 4: Assembling and Baking The Tart

Once all the components are ready, it’s time to assemble and bake the tart.

Spread the frangipane evenly over the par-baked tart crust using a small offset spatula.

Using a sharp knife, slice the poached pear halves thinly, keeping their shape intact.

Carefully transfer the sliced pears onto the frangipane filling, gently pressing them in.

Sprinkle flaked almonds between the pears for added texture.

Bake at 160°C (325°F) for 40-45 minutes until the almond filling puffs up and turns golden brown.