French Pear and Almond Tart (Tarte Bourdaloue)
This Pear and Almond Tart, also known as Tarte Bourdaloue, is a true classic of French pastry! It’s made with a sweet shortcrust pastry, a rich almond cream and poached pears. I learned to make this recipe in culinary school and I now love to bake it in the fall as its both elegant and so simple!
Table of contents
If you love French desserts and the combination of pears and almonds, you’ll love this Tarte Bourdaloue. It’s a classic Parisian tart and what makes it so special is that the pears are not baked but poached. The tart is garnished with almond filling (that most U.S recipe blogs call frangipane which is not exactly the same, as I explain in the FAQ), which, to me, is makes it taste so delicious!
How to make this French Pear and Almond Tart
There are four main steps, and honestly, when I first learned to make it, I thought it was much more complicated than it really is. With a bit of organization, it comes together relatively fast.
- Pastry (10 min + 30 min rest): Traditionally, the Tarte Bourdaloue is made with a sweet shortcrust pastry (pâte sucrée). It’s a buttery and crumbly dough made from flour, butter, almond flour, sugar and egg.
- Pears (10–20 min): You’ll need poached pears or canned pears in syrup to save time. It’s really worth making them yourself, homemade poached pears have a much more elegant taste and are not so sweet.
- Almond cream (10 min): This is what gives the tart its signature taste. The almond cream is rich, nutty, and sweet. If you’d like detailed tips on how to make it perfectly smooth and creamy, check out my homemade Almond Cream recipe.
- Assembly and baking (10 min + 30 min baking): Once the components are ready, it’s time to assemble. Spread the almond cream evenly over the pastry, then arrange the pear halves on top, just like in the photos. This iconic presentation is part of what makes the Bourdaloue tart such a classic.
The Origin of the Tarte Bourdaloue
The Tarte Bourdaloue takes its name from a street in Paris’s 9th arrondissement, Rue Bourdaloue, where a Parisian pastry chef is said to have created it in the 19th century.
At the time, it was considered a refined, upper-class dessert. Over the years, it became a true classic of French pastry. Today, you’ll find the Tarte Bourdaloue in many good French bakery, yet it remains surprisingly easy to make at home, elegant, timeless, and effortlessly delicious.
Recipe Card
French Pear and Almond Tart (Tarte Bourdaloue)
Click on the stars to rate!
Equipment
- 9–10 inch (24–26 cm) tart pan
Ingredients
Pâte sucrée
- 1 ⅔ cups all-purpose flour 200 g
- ½ cup powdered sugar (65 g)
- ⅓ cup almond flour (35 g)
- 7 tbsp cold unsalted butter (100 g) cubed
- 1 egg
- 1 pinch of salt
Poached Pears (or canned pears in syrup as a shortcut)
- 3 ripe but firm pears such as Bosc, Bartlett, or Anjou
- 2 cups water 500 ml
- ½ cup sugar 125 g
- 1 cinnamon stick optional
- 2 star anise optional
Almond Cream (Frangipane)
- 7 tbsp unsalted butter (100 g) softened
- ½ cup granulated sugar 100 g
- 1 cup almond flour 100 g
- 2 eggs
- A few drops of almond extract optional, but enhances flavor
Other Ingredients
- ¼ cup sliced almonds 30 g
- Optional: apricot glaze or quince jelly for brushing after baking
Instructions
Prepare the pastry
- In a large bowl, mix together the flour, powdered sugar, almond flour, and salt. Add the cold butter and rub it into the dry ingredients with your fingertips (or use a food processor) until the mixture resembles coarse crumbs.
- Add the egg and mix just until the dough comes together. Form into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F / 180 °C (convection 325°F / 190 °C).
- Roll out the dough on a lightly floured surface and line your tart pan. Cover with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
Prepare the poached pears
- Peel the pears, cut them in half, and remove the cores.
- In a saucepan, bring the water, sugar, and spices (if using) to a boil until the sugar dissolves.
- Reduce to medium heat and add the pears. Simmer gently for 10–20 minutes, until they are tender but still hold their shape.
- Remove from the syrup and let cool on a plate before using.
Prepare the almond cream (frangipane)
- In a mixing bowl, beat the softened butter, sugar, and almond flour until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Add a few drops of almond extract if desired.
Assemble and bake
- Spread the almond cream evenly into the pre-baked tart dough.
- Slice the pear halves thinly, keeping their shape intact, and arrange them over the cream, rounded side up. Sprinkle the sliced almonds over the top.
- Bake for 30–40 minutes, until the almond cream is set and lightly golden. Remove from the oven and let cool in the pan or on a rack.
- (Optional) Brush the top with apricot glaze or quince jelly for a glossy finish.
- Let the tart cool completely before unmolding, it will hold its shape better once chilled.
Notes
The tart keeps for 2–3 days in the refrigerator, covered or stored in an airtight container. Bring it back to room temperature before serving to enjoy its full flavor and texture. Freezing
You can freeze the whole tart or individual slices once completely cooled. To serve, thaw slowly in the refrigerator, then warm gently in the oven before serving. Reheating
To crisp up the crust again, reheat the tart in a 300°F (150°C) oven for 10–15 minutes. Avoid higher heat so the almond cream doesn’t dry out.
Nutrition
Variation Ideas of the Tarte Bourdaloue
Once you’ve tried the classic version, you might want to experiment a little with Tarte Bourdaloue. Here are a few ideas to inspire your next bake:
- Chocolate version: Add about 3 oz (80–100 g) of melted dark chocolate to the almond cream before spreading it over the crust. The combination of chocolate, almonds, and pears is absolutely divine.
- Hazelnut version: Swap the almond flour for hazelnut flour and replace the sliced almonds on top with chopped hazelnuts. You’ll get a rich, nutty twist reminiscent of gianduja.
- Other fruits: Try this tart with apricots, plums, figs (no need to poach these), or even poached apples. The idea is the same: tender fruit baked on top of almond cream.
- Mini tartlets: Make individual tartlets instead of one large tart, they’re perfect for brunches, afternoon tea, or dessert buffets. Plus, they’re easy to store and serve.
French Pear and Almond Tart FAQ
Yes! This tart keeps beautifully for 2 to 3 days in the refrigerator.
Not necessarily, but homemade poached pears are far more flavorful. For this recipe, I like to use my
The secret is in the mixing: cream the butter and sugar well before adding the eggs and almond flour. This step incorporates air into the mixture and gives your tart a soft, delicate texture. (You can find all my detailed tips in my almond cream recipe).
