Enjoy a classic French pear frangipane tart: a crisp sweet shortcrust pastry filled with a thin layer of almond cream (frangipane) and topped with sliced pears. The components can be prepared ahead, so if pastry and frangipane are ready, the tart takes about 30 minutes in the oven. Use a round, square, or rectangular tart pan with a removable bottom for the best presentation.
Pears + almonds = a fabulous tart
Autumn is an ideal season for this tart: crisp air, warm flavors and seasonal fruit. Pears are delightful when paired with almonds—together they create a refined, comforting dessert. In French, this tart is often called tarte Bourdaloue, and its elegant profile suits any dessert table.
Frangipane, the almond cream used here, is quick to make and adds a buttery almond aroma and silky texture. It complements pears, apples, apricots and other fruits beautifully.
Step-by-step VIDEO
Testing notes
- Tart pan: Use a tart pan with a removable bottom for easy unmolding. Round, rectangular or square pans all work.
- Pear skin: Leaving the skin on is fine if it’s thin; it turns golden and adds texture. Peel if you prefer. Some bakers peel half and leave half unpeeled.
- Slicing thickness: Thicker wedges will remain firmer after baking; thin slices soften more.
- Almond cream amount: Keep the frangipane layer modest so it doesn’t overpower the pears.
- Pear options: Fresh pears are best; canned pears can be used—choose unsweetened when possible. Poached pears work, too, but raw, slightly firm pears retain pleasant texture after baking.
- Storage: Store wrapped at room temperature for a couple of days or refrigerated for several days; the pears may lose shine. A very thin brush of apricot jam before serving restores gloss. Avoid freezing the baked tart.
- Make-ahead: The dough and almond cream freeze well. You can freeze the lined pan before blind-baking for quick assembly later.
Prepare the crust
This tart has three components: sweet crust (pâte sucrée), almond filling (frangipane) and pears. The sweet shortcrust pastry is crisp and slightly tender—ideal for thin fruit tarts. It’s easier to handle than flaky American-style pie dough and freezes well.
Tart dough
Use a sweet shortcrust pastry (pâte sucrée). Mix butter, powdered sugar, egg and flour with minimal handling so the butter stays cold—this keeps the crust tender. Chill for at least an hour before rolling.
Blind-baking
Blind-baking prevents a soggy bottom and helps the crust hold its shape. Chill the lined pan, then cover the dough with foil or parchment and add pie weights (or dried beans/grains). Bake about 15 minutes until the dough is lightly golden and dry to the touch, then remove the weights and finish as directed.
The filling
Almond layer (frangipane)
Frangipane comes together quickly and can be made with ground almonds or almond flour. Combine almonds, sugar, butter and egg white, then add a touch of flour and almond extract (and vanilla if desired). Chill or freeze the mixture if making ahead. Spread a thin, even layer over the pre-baked crust before arranging the pears—it puffs slightly during baking and gives a rich almond flavor.
Pear layer
Everyday Bartlett or Williams pears work wonderfully—choose fruit that is just ripe or slightly firm so slices keep their shape. Slice each pear into thin pieces (or thicker wedges if you prefer more bite) and arrange them over the almond cream in rows or a spiral, depending on your pan shape.
Baking
Bake the assembled tart until the pears begin to soften and release a little juice, the frangipane has puffed and the crust is golden—about 20 minutes. Serve warm with a scoop of vanilla ice cream or let cool and dust lightly with powdered sugar. If using sliced almonds, add them midway through baking to avoid burning.
Variations
- Fruit: Try apples, plums or apricots instead of pears.
- Nuts: Substitute pistachios or hazelnuts for almonds in the cream for a different flavor profile.
- Flavorings: Add a pinch of cinnamon or cardamom, or a few drops of vanilla in the frangipane for extra depth.
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French Pear Almond Tart
Ingredients
Sweet tart dough:
- ½ cup + 1 tablespoon unsalted butter, at room temperature
- ¾ cup powdered sugar
- 1 egg, at room temperature
- 1 ¾ cups all-purpose flour
- pinch salt
Almond cream:
- ½ cup whole almonds, or almond flour
- ⅓ cup sugar
- ¼ cup unsalted butter, at room temperature
- 1 egg white, at room temperature
- 1 teaspoon all-purpose flour
- ⅛ teaspoon almond extract
- ⅛ teaspoon vanilla extract, optional
Pear filling:
- 3 pears
- 2 tablespoons sliced almonds, optional
- 1 teaspoon powdered sugar, for serving
Instructions
For the tart crust:
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Use an 8-inch round, square, or rectangular tart pan with a removable bottom.
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Preheat oven to 350ºF (180ºC).
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Cream ½ cup + 1 tablespoon unsalted butter with ¾ cup powdered sugar until smooth. Add 1 egg and mix briefly.
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Add 1 cup of the flour and a pinch of salt, mix, then add the remaining ¾ cup flour and combine until mostly incorporated.
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Bring the dough together on the counter with minimal handling. Wrap and chill at least 1 hour (up to 2 days).
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Roll the chilled dough slightly larger than the pan, line the pan without stretching the dough, trim excess, prick the bottom and chill or freeze for 20 minutes. For blind baking, line with foil or parchment, add weights and bake about 15 minutes until lightly golden.
For the almond cream:
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If using whole almonds, pulse ½ cup almonds with ⅓ cup sugar until coarse. Add ¼ cup butter in pieces and 1 egg white; process to a cream. Stir in 1 teaspoon flour, ⅛ teaspoon almond extract and ⅛ teaspoon vanilla (optional) just to combine.
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If using almond flour, whisk ½ cup almond flour with ⅓ cup sugar, then add ¼ cup butter and 1 egg white and beat until creamy. Add the flour and extracts and mix until combined. Store refrigerated or frozen if making ahead.
To assemble the pear tart:
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Cut 3 pears in half, core and slice each half. Peel if desired.
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Spread a thin layer of almond cream over the pre-baked crust using a spoon or offset spatula.
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Arrange pear slices over the cream in rows, a spiral, or preferred pattern.
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Bake 20 minutes or until pears soften slightly, the almond cream is puffed and the crust is golden. If using sliced almonds, add them midway through baking to avoid burning.
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Cool on a wire rack, unmold, and sprinkle a little powdered sugar before serving.
Notes
Pears: Bartlett or similar varieties are ideal. Keep slices thin for softer texture, or cut thicker for more bite.
Frangipane: Use a modest layer so the almond cream complements rather than overwhelms the fruit. Increase almond extract for a more pronounced almond flavor.
Storage & freezing: Store wrapped at room temperature for a few days or refrigerated for several days; avoid freezing the baked tart. Frangipane and raw dough freeze well.