Classic Pear Frangipane Tart (Tarte Bourdaloue): A French Dessert Masterpiece
Discover the delightful world of French patisserie with this classic Pear Frangipane Tart, traditionally known as Tarte Bourdaloue. This exquisite dessert is a true celebration of flavors and textures, making it an ideal treat for the crisp days of autumn and winter, or any special occasion. It features a tender, buttery Sweet Shortcrust Pastry (Pâte Sucrée) generously filled with a rich, nutty Almond Cream, and crowned with elegantly Poached Pears, creating a harmonious blend that is simply irresistible.
Why You’ll Adore This Pear Frangipane Tart Recipe
This Pear Frangipane Tart stands as a testament to timeless dessert perfection, especially comforting as the weather cools. It masterfully combines three core elements: a tender, traditional Pâte Sucrée (Sweet Shortcrust Pastry) base, a rich homemade Almond Cream Filling, and beautifully fragrant Poached Pears. The result is a symphony of contrasting yet complementary flavors and textures that dance on your palate.
The pairing of sweet, succulent pears with nutty almonds is truly a match made in culinary heaven. The soft, yielding texture of the poached pears provides a delightful counterpoint to the subtle crunch and deep, aromatic nuttiness of the almond frangipane filling. Each bite offers a blissful combination: the crisp, buttery pastry, the smooth, rich almond cream, and the tender, juicy pears.
This exquisite Almond and Pear Tart is perfect for any occasion, from an elegant afternoon tea to a festive holiday gathering or a special dinner party. It’s a show-stopping dessert that promises to impress. If you’re eager to explore more frangipane variations, don’t miss our French Almond Tart, charming Pear Frangipane Tartlets, cozy Apple Frangipane Tart, vibrant Raspberry Frangipane Tartlets, and summery Apricot Frangipane Tart.
Understanding the Frangipane Tart
At its heart, a Frangipane Tart is a classic French dessert characterized by a crisp pastry crust, a delectable baked almond cream filling (often referred to as frangipane filling), and typically a topping of fresh or cooked fruit. When this delightful concoction features pears as its crowning glory, it earns its distinguished French name: “Tarte Bourdaloue.” The term “frangipane” itself refers to the rich, almond-flavored pastry cream that forms the core of many celebrated French pastries. While sometimes confused, in classic French pastry, “Almond Cream” (Crème d’Amande) and “Frangipane Cream” (Crème Frangipane) are distinct. Our tart uses the rich Almond Cream, which is a simpler yet equally flavorful blend of butter, sugar, eggs, and almond meal. The “frangipane” in the tart’s name refers more to the style of dessert rather than the specific cream in this context.
Essential Ingredients for Your Pear Frangipane Tart
For precise quantities and a complete guide, please refer to the recipe card below.
For the Tart Pastry Dough (Pâte Sucrée)
- Wet Ingredients: You’ll need very soft Unsalted Butter, which is crucial for achieving a tender pastry, along with finely sifted Icing Sugar (or Confectioner’s Sugar) and one room-temperature Egg (medium to large size) to bind everything beautifully.
- Dry Ingredients: A balanced combination of fragrant Almond Meal (almond flour can also be used for a slightly different texture), Plain / All-Purpose Flour for structure, and a tiny pinch of Fine Salt to enhance all the flavors.
For the Almond Cream Filling
The luscious almond filling is traditionally crafted from equal parts of:
- Butter: Opt for unsalted butter, softened to room temperature, to ensure a smooth, creamy consistency when mixed.
- Sugar: Fine Caster Sugar or White Granulated Sugar works best, dissolving easily into the butter to create a light, airy base.
- Egg: You’ll need one medium to large egg, at room temperature, incorporating both the yolk and white for richness and binding.
- Almond Meal: This provides the signature nutty flavor and a slight textural element. Both blanched or un-blanched coarsely ground almonds are suitable. While almond flour can be substituted, be aware it will result in a creamier, less textured filling.
For an intensified aroma, consider adding a touch of Vanilla or Almond Extract to the filling – it truly elevates the flavor profile.
For the Poached Pears
- For the Poaching Syrup: This aromatic liquid is a simple blend of Water, fresh or bottled Lemon Juice (to prevent browning and add a zesty note), fragrant Vanilla Paste (vanilla extract is a fine substitute), and Caster Sugar.
- Pears: The key is to select firm pear varieties that will retain their shape beautifully through both poaching and baking. These will need to be peeled and cored before they are gently poached. Refer to our FAQs section for recommendations on the best pear varieties.
Optional Glaze: To impart a beautiful sheen and an extra layer of flavor to your finished pear frangipane tart, prepare a simple Vanilla Syrup. This is typically made from equal parts water and sugar, infused with vanilla paste. Alternatively, a quick brush of slightly diluted apricot jam will achieve a similar gorgeous gloss.
Step-by-Step Guide to Crafting Your Pear Frangipane Tart
1. Preparing the Pâte Sucrée (Sweet Shortcrust Pastry)
The journey to a perfect pear frangipane tart begins with its foundation: the tart shell, made from our Sweet Shortcrust Pastry Dough, or Pâte Sucrée. This pastry can be prepared ahead of time, stored baked at room temperature, or unbaked in the fridge for up to 24 hours.
- Photo 1: Begin by creaming together the very soft butter and carefully sifted icing sugar in the bowl of your stand mixer, using the paddle attachment. Mix for a couple of minutes until the mixture is beautifully smooth and creamy.
- Photo 2: Next, incorporate the egg (it’s often helpful to whisk it separately first) and the almond meal. Mix just until combined, forming a coarse, crumbly paste. Remember to pause and scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Photo 3: Introduce the plain/all-purpose flour and a pinch of salt. Sifting the flour beforehand is key to preventing any unwelcome lumps in your dough.
- Photo 4: Mix on a low speed only until a rough dough just begins to come together. It’s crucial to stop the mixer as soon as this happens to avoid overworking the pastry, which can lead to a tough crust.
- Transfer the pastry dough onto a large sheet of baking paper or parchment paper. Gently bring it together into a ball, then press it slightly to form a disk.
At this stage, a traditional French technique called “fraisage” is often performed. Using the heel of your hand, gently press the dough outwards, then gather it back towards the center. Repeat this motion until the dough becomes incredibly smooth. This helps create a uniform texture and promotes flakiness. You can observe this technique in the video provided in the recipe card below.
- Photo 5: Place a second sheet of baking paper over the dough and roll it out evenly to a thickness of approximately 4 mm (1/8 inch). For best results and consistent thickness, a rolling pin with thickness rings is highly recommended.
- Carefully transfer the rolled-out pastry, still between the parchment paper, to the fridge. Allow it to chill and rest for at least 1 hour, or ideally up to 24 hours. This chilling period is crucial for the pastry to relax and prevent shrinking during baking.
- Once thoroughly chilled, remove the pastry from the fridge and let it sit at room temperature for about 5 minutes to become slightly more pliable.
- Photo 6: Gently transfer the pastry into your tart pan. We used a 24 cm / 9.5 to 10-inch diameter Tart Pan with Removable Bottom. Carefully press the pastry down into the corners of the pan, ensuring a neat 90-degree angle where the bottom meets the sides. If the pastry cracks, don’t worry—simply patch it up smoothly with your fingers.
- Photo 7: Trim any excess pastry from the edges using a small paring knife, creating a clean finish. Place the lined tart pan back into the fridge for at least another hour, or up to 24 hours, for a second critical chilling phase.
- Photo 8: Before baking, “dock” the pastry by pricking the bottom all over with a fork. This prevents air bubbles from forming. Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). While the oven preheats, place your tart tin in the freezer to ensure it’s very cold when it goes into the oven.
- Bake the pastry for 15 to 20 minutes, or until the bottom feels dry to the touch and slightly golden. Then, set it aside to cool completely.
If your pastry has been properly chilled and rested for the recommended times, it should not require pie weights, dry beans, or rice for par-baking. The goal is to bake the bottom of the pastry as much as possible before adding the filling, so covering it would actually hinder this process.
2. Preparing the Poached Pears
While your pastry chills, you can begin preparing the elegant poached pears, a signature element of this classic dessert.
- Photo 9: Carefully peel your chosen pears, then slice them in half lengthwise and meticulously core them.
- Photo 10: In a large saucepan, combine the water, lemon juice, vanilla (paste or extract), and caster sugar to create the poaching liquid. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring until all the sugar has completely dissolved.
To infuse your pears with even more complexity, consider flavoring the poaching syrup with additional spices such as cinnamon sticks, a knob of fresh ginger, or a star anise pod. These warm spices beautifully complement the sweetness of the pears.
- Photo 11: Gently place the pear halves into the simmering poaching liquid. Reduce the heat to low, ensuring the liquid maintains a gentle simmer, and cook for 10 to 15 minutes. The goal is for the pears to become slightly tender, yet still firm enough to hold their shape. It’s crucial to remove them from the heat before they become overly soft or mushy.
- Using a slotted spoon, carefully transfer the poached pear halves to a wire rack lined with paper towel. This allows them to cool down and drain any excess liquid, preventing a soggy tart filling.
- Photo 12: For a more visually appealing presentation, you can optionally cut each pear half into thin, uniform slices, about half a centimeter (1/5 inch) thick. Arrange them neatly and set aside until assembly.
3. Crafting the Almond Cream Filling
The final component to prepare for your tart is the rich and aromatic Almond Cream filling.
- Photo 13: In a mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the very soft butter and caster sugar for approximately 3 minutes on medium speed. The mixture should transform into a wonderfully light, fluffy, and creamy consistency.
- Photo 14: Add the egg and slowly mix it into the butter and sugar mixture. If the mixture appears to curdle slightly, it’s often an indication that your butter wasn’t quite soft enough. Don’t fret, as the addition of the almond meal will bring everything back together smoothly.
- Photo 15: Now, add the almond meal to the bowl.
- Photo 16: Mix gently and slowly until all the ingredients are fully incorporated and a thick, uniform paste forms. For easier and more even spreading, transfer this almond cream into a piping or pastry bag fitted with a large round nozzle.
This versatile almond cream can be prepared in advance. Store it in a bowl covered tightly with plastic wrap in the fridge for up to a day. Just remember to allow it to return to room temperature before you plan to use it, as the butter will harden when chilled, making it difficult to spread.
Assembling and Baking Your Pear Frangipane Tart
With all your pear frangipane tart components meticulously prepared, it’s time to bring them together and bake this magnificent dessert.
- Photo 17: Gently pipe the almond cream filling into the bottom of your par-baked tart crust. Begin from the center and create an outward spiral of cream, extending gracefully towards the edges of the crust. For a smooth and even layer, use a small offset spatula to spread the cream uniformly.
While using a pastry bag offers precision and an even thickness, it is an optional step. You can certainly spread the cream directly with an offset spatula or the back of a spoon. The piping method simply ensures a beautiful and consistent base for your pears.
- Photo 18: Carefully arrange each poached pear half (or slices, if you chose to cut them) over the almond cream. Use an offset spatula to gently lift and position each pear, pressing them lightly into the cream to secure them.
- Photo 19: For added texture and a lovely golden finish, optionally sprinkle some flaked almonds (or slivered almonds) into the spaces between the pears. Transfer the tart to your preheated oven (160 degrees Celsius / 325 degrees Fahrenheit) and bake for another 40 to 45 minutes. The almond filling should puff up beautifully and turn a rich golden brown, indicating it’s perfectly baked.
- Photo 20: As an optional but highly recommended final touch, prepare a simple syrup glaze to brush over the warm pears. In a small saucepan, combine equal parts water and sugar with a hint of vanilla paste. Bring this mixture to a gentle simmer and allow it to reduce slightly until it achieves a very light, syrupy consistency. While the tart is still warm, delicately brush this glaze over the pears to give them a gorgeous, inviting shine.
Your exquisite pear almond tart can be served either lukewarm or chilled, depending on your preference. Before serving, a light dusting of icing sugar adds a final elegant touch. For an extra indulgent experience, pair it with a dollop of freshly whipped cream, a spoonful of pear compote, or a scoop of your favorite vanilla ice cream.
Pear Frangipane Tart: Your Frequently Asked Questions
A Frangipane Tart, like this delicious pear version or a Peach Frangipane Tart, typically features a pastry crust, a rich almond cream filling, and a topping of fresh or cooked fruit. In contrast, a Bakewell Tart is traditionally distinguished by a layer of jam spread between the pastry crust and the almond cream, and it is not usually adorned with fruit on top.
In the precise world of classic French Pastry, “Almond Cream” (Crème d’Amande) and “Frangipane Cream” (Crème Frangipane) are indeed two distinct preparations. An Almond Cream is a simpler, yet incredibly rich, mixture made solely from butter, sugar, eggs, and almond meal. A Frangipane Cream, however, is a more complex blend that combines Almond Cream with Pastry Cream (Crème Pâtissière). It is most famously used as the filling for the traditional French Galette des Rois. For this particular recipe, the “Frangipane” in the name refers to the type of dessert itself (“tarte frangipane“), not necessarily a frangipane cream made with pastry cream.
When baking, the ideal pear variety is one that will soften beautifully during cooking but remain firm enough to hold its shape and not turn to mush. For excellent flavor and texture, popular choices include Bartlett Pears, Anjou Pears, Concorde Pears, or Bosc Pears. Feel free to choose your favorite variety that fits these characteristics!
Yes, canned pears can be used as a convenient alternative. However, it is absolutely essential to drain them very thoroughly to remove as much of the syrup they are stored in as possible. Excess moisture can make your tart filling soggy, so a good drain is key.
Expert Tips & Tricks for a Perfect Pear Frangipane Tart
- Patience with Pastry is Key: The secret to a perfectly crisp tart crust that won’t shrink or collapse in the oven lies in thorough resting and chilling. Each time you handle the pastry, give it ample time to chill in the fridge. For the absolute best results, consider making the pastry a day in advance and letting it rest in the fridge overnight before baking.
- Prep the Almond Cream Ahead: The almond cream filling is a great component to prepare ahead of time. It can be stored in the fridge, covered tightly with plastic wrap, for up to 24 hours. Just remember to let it come back to room temperature before you plan to use it; otherwise, the butter will be too firm to spread smoothly.
- Drain Pears Meticulously: After poaching your pears, it’s vital to drain them thoroughly. I highly recommend placing them on a wire rack lined with paper towels to absorb any residual moisture. This step is crucial because any extra water from the pears could leach into the frangipane filling during baking, resulting in a soggy, less appealing tart.
- Achieve a Gorgeous Glaze: For that professional, glossy finish on your pears, brush the top of the baked tart with a simple syrup. To make it, combine equal parts water and sugar and gently cook until it’s slightly thickened. Alternatively, you can mix a little Apricot Jam with a small amount of water, warm it gently, and brush it over the fruit for a similar beautiful effect.
Storing & Freezing Your Tarte Bourdaloue
Making in Advance: This recipe is perfect for partial advance preparation! Both the Pâte Sucrée (pastry), the almond cream filling, and the poached pears can be prepared up to 24 hours ahead of time. Assemble them just before baking for ultimate freshness.
The unbaked tart pastry can be kept in the fridge for 24 hours, either rolled between baking paper sheets or already lined in the tart tin and covered with plastic wrap. The almond cream and poached pears should also be stored separately in the fridge until ready to use.
Storing: Once your pear frangipane tart is baked and cooled, it should be stored in the refrigerator. It will maintain its delicious quality for up to 3 days. You can enjoy slices cold directly from the fridge, or gently warm them slightly before serving for a comforting treat.
Freezing: While the unbaked pastry itself freezes well, I generally do not recommend freezing the fully baked tart. Freezing can significantly impact the delicate textures of the almond cream and poached pears, potentially leading to a less enjoyable final product. For best results, freeze the unbaked pastry shell, then assemble and bake fresh when desired.
Explore More Delightful Tart Recipes
- French Orange Tart
- Rhubarb Tart
- Pistachio Tart
- Chocolate Ganache Tart
- French Apple Tart
- Raspberry and Chocolate Tart
- Strawberry Custard Tart
- Lemon Curd Tart
- Peach Tarte Tatin
- Rustic Blackberry Tart
- Passion Fruit Tart
I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!
Recipe
Pear Frangipane Tart
Print Recipe
Ingredients
Pâte Sucrée (Sweet Shortcrust Pastry)
- 100 gr Unsalted Butter, very soft
- 50 gr Icing Sugar, or Confectioner’s Sugar, sifted
- 1 Egg, medium to large, at room temperature
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Poached Pears
- 3 Pears, firm
- 1.5 litre Water, or enough to cover the pears
- 50 gr Caster Sugar
- 20 ml Lemon Juice
- 1 1/2 teaspoon Vanilla Paste, or extract
Almond Cream Filling
- 100 gr Unsalted Butter, very soft
- 100 gr Caster Sugar
- 2 Eggs, about 100gr, at room temperature
- 100 gr Almond Meal
- Flaked Almonds (optional), to taste
Simple Syrup Glaze (optional)
- 45 ml Water
- 45 gr Caster Sugar
- 1 teaspoon Vanilla Paste, optional
Instructions
Pâte Sucrée (Sweet Shortcrust Pastry)
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the very soft butter and sifted icing sugar for a couple of minutes until smooth and creamy.
- Mix in the egg and almond meal, then add the flour and salt. Mix on low speed just until a rough dough comes together. Stop the mixer immediately to avoid overworking the pastry (see note 1).
- Transfer the pastry dough onto a large sheet of baking paper. Perform a “fraisage“: Using the palm of your hand, gently press the dough outwards, then gather it back towards the center of the pastry. Continue until the dough is very smooth.
- Place a second sheet of baking paper over the pastry and roll it out to an even thickness of about 4 mm (1/8 inch) (see note 2). Place the rolled pastry in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
- Remove the pastry from the fridge and allow it to sit at room temperature for approximately 5 minutes to soften slightly. Transfer it into a 24 cm / 9.5-inch tart pan with a removable bottom. Gently press the pastry down into the corners of the pan to form a neat 90-degree angle (see note 3). Trim off any excess pastry with a small paring knife and return the lined pan to the fridge for at least 1 hour, or up to 24 hours.
- Dock the pastry by pricking the bottom with a fork. Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). Place the tart tin in the freezer while the oven preheats. Bake for 15 to 20 minutes, or until the bottom feels dry to the touch (see note 4). Set aside to cool down completely.
Poached Pears
- Peel the pears, slice them in half lengthwise, and carefully core them.
- In a large saucepan, combine the water, lemon juice, vanilla (paste or extract), and sugar. Turn on medium heat and bring to a simmer, stirring until the sugar has dissolved. Add the pear halves. Cook on low to medium heat, maintaining a gentle simmer, for 10 to 15 minutes, or until the pears are slightly soft (see note 5).
- Using a slotted spoon, carefully transfer the poached pears to a wire rack lined with paper towel to cool and drain any excess liquid. Optionally, slice each pear half into thin pieces, about half a centimeter (1/5 inch) thick. Set aside.
Almond Cream Filling
- In a mixing bowl, cream together the very soft butter and caster sugar with a mixer for about 3 minutes on medium speed, until the mixture is very soft and creamy.
- Slowly mix in the egg, followed by the almond meal, until a thick, uniform paste forms (see note 6).
Assembling the Tart
- Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit).
- Spread the almond cream evenly at the bottom of the par-baked tart crust (see note 7).
- Gently arrange each poached pear (or pear slices) over the cream, using a small offset spatula to lift and place them. Lightly press them into the cream. Optionally, sprinkle some flaked almonds between the pears for added texture.
- Bake for 40 to 45 minutes, or until the almond filling has puffed up and appears golden brown.
Simple Syrup Glaze (optional)
- In a small saucepan, combine water, sugar, and vanilla paste. Bring to a simmer and let it reduce until it becomes very slightly thick. Brush this warm glaze over the pears once the tart is out of the oven (see note 8).
Video
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Notes
- To prevent the pastry from becoming tough, stop the mixer as soon as the dough just comes together. A good way to check if it’s properly mixed is to press some crumbs between your hands; if they stick, it’s ready. If the dough still appears too dry, you may add a few drops of very cold water.
- For consistent results and an evenly baked crust, I highly recommend using a rolling pin with thickness rings to achieve uniform thickness.
- Before lining the tart pan, let the pastry sit at room temperature for about 5 minutes; this makes it softer and easier to handle without cracking. If cracks do appear, simply patch them up gently with your fingers.
- If the pastry has been adequately chilled and rested, you won’t need to use pie weights, dry beans, or rice for par-baking. The goal is to ensure the bottom of the pastry bakes as much as possible before the filling is added, so avoid covering it up.
- It’s critical to remove the pears from the poaching liquid before they become too soft and begin to lose their structural integrity. They should be tender but still hold their shape.
- The almond cream can be prepared up to a day in advance and stored in the fridge, covered with plastic wrap. Ensure it returns to room temperature before use, as the butter will stiffen when cold, making it difficult to spread smoothly.
- For spreading the almond cream, you can either pipe it using a pastry bag fitted with a large round tip and then smooth it with an offset spatula, or simply spread it directly from the bowl with a spatula or the back of a spoon.
- As an alternative to vanilla simple syrup, you can create a similar glossy effect by mixing some Apricot Jam with a small amount of water and brushing it over the pears.
Nutrition (per serving)
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