The Pear and Almond Tart, or Tarte Bourdaloue, is a classic French dessert born in the heart of Paris. This elegant tart features a crisp, buttery sweet pastry crust filled with luscious almond cream (frangipane), topped with tender poached pears, and finished with a glossy apricot glaze and slivered almonds. It’s as beautiful as it is delicious, with a balance of nutty richness and fruity freshness that’s perfect for any occasion.

Why You’ll Love This Recipe

This tart is the kind of dessert that delivers impressive results with relatively simple techniques. It’s perfect for anyone who enjoys baking with classic French flair but doesn’t want to spend hours in the kitchen. Whether you’re hosting a dinner party, planning an afternoon tea, or simply treating yourself, this tart makes a stunning centerpiece with minimal fuss.

• Combines fruit, nuts, and pastry in one sophisticated dessert

• Can be made with pantry staples and store-bought or homemade pastry

• The almond cream is rich, moist, and easy to prepare

• A beautiful dessert that freezes well and keeps for days

• Flexible — use canned pears or poach your own

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sweet Pastry (Pâte Sucrée):

• 125 g unsalted butter, softened

• 75 g icing sugar (powdered sugar)

• ½ tsp fine sea salt or fleur de sel

• 1 large egg

• 225 g all-purpose flour

• 25 g ground almonds (almond flour)

For the Almond Cream (Frangipane):

• 100 g unsalted butter, softened

• 75 g granulated sugar

• 2 large eggs

• 3 drops almond extract

• 100 g ground almonds (almond flour)

• 2 tbsp dark rum (optional)

For the Pears:

• 6 pear halves (canned in syrup, drained and dried with paper towels)
  If using fresh pears:

• 3 medium ripe but firm pears (like Williams, Comice, or Bosc)

• 500 ml water

• 150 g granulated sugar

• 1 strip of lemon peel

• 1 tsp lemon juice

• ½ tsp vanilla extract or ½ vanilla bean

For the Topping and Glaze:

• 20 g slivered almonds

• 100 g apricot jam

• Optional: macaron shells or a dusting of icing sugar

Directions

1. Prepare the sweet pastry:
In a mixing bowl or stand mixer with a paddle attachment, beat the softened butter, icing sugar, and salt until smooth and creamy. Add the egg and mix until combined. Gradually add the flour and ground almonds until the dough comes together. Shape into a flat disc, wrap in plastic, and chill for 1 hour.

2. Roll and line the tart tin:
Remove the dough from the fridge and let it rest for 10 minutes at room temperature. On a lightly floured surface, roll out to 3–4 mm thickness. Carefully transfer the dough to a 27–28 cm (11-inch) tart tin with a removable base. Press the dough into the edges, trim the excess, and prick the base with a fork. Chill again for 30 minutes.

3. Make the almond cream filling:
Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, followed by the almond extract, ground almonds, and dark rum. The mixture should be thick and smooth.

4. Prepare the pears:
If using canned pears, drain them and pat dry. Optionally, slice each half into thin horizontal slices without cutting all the way through, so the pear keeps its shape.
If using fresh pears:
Peel and halve the pears, remove cores, and poach in simmering syrup made from water, sugar, lemon peel, lemon juice, and vanilla for 15–20 minutes or until just tender. Cool in the syrup before using.

5. Assemble the tart:
Spread the almond cream evenly into the chilled tart shell using a spatula or piping bag. Arrange the pear halves on top, gently pressing them into the filling. Sprinkle the tart with slivered almonds.

6. Bake the tart:
Preheat the oven to 200°C (180°C fan) or 400°F. Bake the tart for 30–35 minutes, or until the filling is puffed and golden and the pastry is crisp.

7. Glaze and finish:
Warm the apricot jam in a small saucepan or microwave until loose. Strain if desired. Brush the surface of the tart, especially the pears, with the warm jam. Allow to cool completely before removing from the tin. Garnish with optional macaron shells or dust with icing sugar before serving.

Servings and timing

Servings: 8
Prep time: 25 minutes
Cook time: 35 minutes
Chilling time: 1 hour 30 minutes
Total time: Approx. 2 hours 30 minutes

Variations

• Fresh Pears Instead of Tinned: Poached fresh pears give more control over flavor and texture. Try infusing the syrup with spices like cinnamon, star anise, or vanilla.

• Pastry Cream-Frangipane Hybrid: Mix a few spoonfuls of pastry cream into the almond cream for a lighter, smoother texture.

• Different Spirits: Swap dark rum for Amaretto, Cognac, or Poire Williams for a flavor twist.

• Nut-Free Version: Use oat flour or sunflower seed flour in place of almonds, though the flavor will differ.

• Mini Tarts: Use smaller tart tins to make individual servings — adjust baking time accordingly.

Storage/Reheating

• Room temperature: Store covered for up to 1 day.

• Refrigerator: Keep covered in the fridge for up to 3 days.

• Freezer: Freeze whole or in slices, well wrapped, for up to 6 weeks.

• Reheating: Warm slices in a preheated oven at 160°C (325°F) for 8–10 minutes. Avoid microwaving to maintain texture.

FAQs

What is Tarte Bourdaloue?

Tarte Bourdaloue is a classic French pear and almond tart made with a sweet pastry base, frangipane (almond cream), and poached or canned pears. It originated on rue Bourdaloue in Paris.

Can I use fresh pears instead of tinned?

Yes, but they should be poached first in syrup to ensure they soften properly and retain flavor during baking.

Do I need to blind bake the crust?

No, not for this recipe. As long as the pastry is chilled well before filling, the base will bake through without blind baking.

What pears work best?

Use firm yet ripe pears like Williams, Comice, or Bosc. If using fresh, avoid overly soft fruit, as it will become mushy during baking.

Can I skip the glaze?

The apricot glaze gives the tart a glossy, professional look and helps preserve the pears. It’s highly recommended, but you can skip it and use a dusting of icing sugar instead.

Can I make this tart in advance?

Yes. The tart can be made a day ahead and stored in the fridge. It can also be frozen and reheated before serving.

Is this tart gluten-free?

Not by default, but you can use a gluten-free tart crust recipe and ensure your other ingredients are certified gluten-free.

Can I leave out the rum?

Yes. The rum adds flavor but isn’t essential. You can replace it with vanilla extract or almond liqueur.

Can I use store-bought pastry?

Absolutely. A quality shortcrust or sweet pastry will save time and still yield great results.

How do I serve this tart?

Serve at room temperature or slightly warm, on its own or with a scoop of vanilla ice cream, whipped cream, or crème fraîche.

Conclusion

The Pear and Almond Tart is a beautiful example of French baking at its best—simple, refined, and incredibly flavorful. With its tender pastry, rich almond filling, and delicate pear topping, this tart delivers elegance in every bite. Whether you make it with fresh or tinned pears, it’s a timeless dessert that deserves a place in your repertoire. Serve it warm or chilled, and enjoy the luxurious taste of a Parisian patisserie in your own kitchen.