Tarte Bourdaloue (French Pear Frangipane Tart)

Tarte Bourdaloue (French Pear Frangipane Tart)

5.0
(59 ratings)
Prep: 40 minutes (plus chilling time)
Bake: 40 minutes
Serves: 8 slices
Difficulty:

There’s something about autumn that makes us crave elegance with a touch of comfort — and Tarte Bourdaloue delivers just that.

Born in 19th-century Paris, this French pear and almond tart combines poached pears, frangipane, and buttery sweet pastry in one beautifully balanced dessert.

It’s delicate, refined, and surprisingly achievable at home. Whether you’re serving it at a dinner party or enjoying a quiet afternoon slice with tea, this classic tart is a timeless way to honour the season’s best pears.

Curious about the origins of this elegant Parisian tart?

👉 Read the story behind Tarte Bourdaloue here.

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Ingredients

  • FOR PÂTE SUCRÉE (sweet pastry crust):
  • 125g unsalted butter, softened
  • 90g icing sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 30g ground almonds
  • 250g plain flour
  • Pinch of salt
  • 1–2 tbsp cold water (if needed)
  • FOR FRANGIPANE (almond cream):
  • 100g unsalted butter, softened
  • 100g caster sugar
  • 2 eggs
  • 100g ground almonds
  • 1 tbsp plain flour
  • 1 tsp dark rum or almond extract (optional)
  • FOR PEARS:
  • 3 ripe but firm pears (Williams or Comice)
  • 750ml water
  • 100g caster sugar
  • Juice of ½ lemon
  • 1 tsp vanilla extract or ½ vanilla pod
  • TO FINISH:
  • 2 tbsp apricot jam (for glaze)
  • 1 tbsp water
  • A few flaked almonds (optional)

Instructions

  1. MAKE PÂTE SUCRÉE:
  2. Cream the butter and icing sugar until smooth.
  3. Mix in the vanilla, egg yolk, and ground almonds.
  4. Add the flour and salt, mixing until a dough forms.
  5. Shape into a disc, clingwrap, and chill for 30 minutes.
  6. PREPARE POACHED PEARS:
  7. Peel the pears, halve them, and remove cores.
  8. Bring water, sugar, lemon juice, and vanilla to a simmer in a wide saucepan.
  9. Add pears and poach gently for 15–20 minutes until just tender.
  10. Let them cool in the syrup, then drain and slice thinly.
  11. ROLL & BLIND BAKE PASTRY:
  12. Preheat oven to 180°C (160°C fan).
  13. Roll out the chilled dough and line a 23cm tart tin.
  14. Trim edges, prick base with a fork, and freeze for 10 minutes.
  15. Line with baking paper and fill with pie weights or rice.
  16. Bake for 15 minutes, remove weights, and bake another 5–7 minutes until golden.
  17. MAKE FRANGIPANE:
  18. Beat butter and sugar until light and fluffy.
  19. Add eggs one at a time.
  20. Stir in ground almonds, flour, and rum or almond extract.
  21. Spread into the cooled tart shell.
  22. ARRANGE & BAKE:
  23. Fan the sliced pears on top of the frangipane.
  24. Bake at 170°C (150°C fan) for 30–35 minutes until puffed and golden.
  25. GLAZE & SERVE:
  26. Warm the apricot jam with water and brush over the tart for a glossy finish.
  27. Sprinkle with flaked almonds if using.
  28. Let cool slightly before slicing.
  29. SERVING SUGGESTION:
  30. Serve warm or at room temperature with whipped cream or crème fraîche.

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