Irresistible Pear and Almond Tart Recipe (Tarte Bourdaloue)

Indulge in the exquisite delight of a classic French dessert: the Tarte Bourdaloue, or pear and almond tart recipe.

This luscious creation features tender, juicy pears nestled in a rich almond cream, all encased within a buttery, melt-in-your-mouth sweet pastry crust.

Perfect for any occasion, this pear tart promises to captivate your taste buds and impress your guests.

Almond frangipane pear tart recipe

My journey with Tarte Bourdaloue began in 2008, back when I was still exploring the art of pastry-making.

Today, this timeless classic returns with fresh new photos but the same irresistible promise: a crisp, buttery crust, a rich and velvety almond cream, and tender, melt-in-your-mouth poached pears—a dessert that is as refined as it is comforting.

Also known as the Pear and Almond Tart, this masterpiece holds a special place in my heart.

I first discovered it in Strasbourg during my student years, and it quickly became an unshakable ritual. Every café break led me straight to this irresistible treat—its warm, delicate sweetness, intoxicating aroma, and heavenly texture made it impossible to resist. Paired with a steaming hot chocolate, it was pure bliss.

Back then, calories were the least of my worries… and I had no hesitation in indulging in two slices—one to savor on the spot and another saved for the next morning!

While its name may spark curiosity, its history is just as fascinating. Dating back to the 19th century, this tart is believed to have been created by pastry chef Nicolas Bourgoin in a boutique on Rue Bourdaloue in Paris.

Originally conceived as an almond-based entremet, it evolved into the iconic tart we know today, where poached pears perfectly complement the silky frangipane filling.

One thing is certain: once reserved for Parisian pastry shop windows, this dessert deserves a place in every home kitchen. It’s surprisingly simple to make yet undeniably elegant and indulgent—worthy of the finest dessert tables.

With each bite, you’ll experience the perfect harmony of flavors—the delicate sweetness of pears melting into the luscious almond cream. An absolute treat to share… or to enjoy all to yourself!

Ingredients for the pear almond tart recipe

For the Sweet Shortcrust Pastry (Pâte Sablée): A Buttery, Crumbly Base

• 150g (1 ¼ cups) all-purpose flour – Provides structure while keeping the crust delicately crumbly.
• A pinch of baking powder – Adds a slight lift for a less dense texture.
• 50g (¼ cup) sugar – Adds subtle sweetness and enhances the golden color when baked.
• 75g (⅓ cup) softened butter – Ensures a smooth, melt-in-the-mouth texture.
• 1 egg yolk – Binds the ingredients together and enriches the pastry for extra tenderness.
• 1 tablespoon water – Helps adjust the consistency for a supple, easy-to-roll dough.

For the Poached Pears: Soft, Fragrant, and Juicy

• 5 pears (or 3, depending on size) – Choose ripe yet firm varieties like Williams or Comice.
• 1 liter (4 cups) water – Forms the base of the poaching syrup for gentle cooking.
• 150g (¾ cup) sugar – Adds a hint of caramelization and balances the pears’ natural acidity.
• ½ vanilla bean – Infuses the syrup with a delicate, aromatic touch.
• 1 star anise pod – Introduces a subtle, warm spice that enhances the pears’ flavor.
• 1 cinnamon stick – Deepens the warm and comforting aroma of the poaching liquid.
• Fresh lemon juice – Prevents oxidation and adds a refreshing tang.

For the Pastry Cream (Crème Pâtissière): Velvety and Vanilla-Infused

• 250g (1 cup) whole milk – Ensures a rich and creamy consistency.
• ½ vanilla bean – Slowly infused into the milk for an intense vanilla flavor.
• 50g (¼ cup) sugar – Just enough sweetness to complement the delicate aromas.
• 3 egg yolks – Creates a luscious, smooth texture and a golden hue.
• 20g (2 tablespoons) cornstarch (or custard powder) – Thickens the cream for a stable, silky finish.

For the Almond Cream (Crème d’Amande): The Heart of the Tart

• 100g (½ cup) butter – Softened for a smooth, creamy consistency.
• 75g (⅔ cup) powdered sugar – Dissolves quickly for a fine, even texture.
• 75g (¾ cup) almond flour – The key ingredient that delivers a rich, nutty flavor and moist texture.
• 1 heaping teaspoon cornstarch – Helps stabilize the almond cream, preventing it from collapsing while baking.
• 30g (2 tablespoons) lightly beaten eggs – Ensures even distribution and a smooth blend.
• 50g (optional) crushed macarons – A unique addition for extra crunch and indulgence.

How to Make the Perfect Pear and Almond Tart (Tarte Bourdaloue)

1. Preparing the Sweet Shortcrust Pastry (Pâte Sablée)

With a food processor (e.g., Thermomix):

• Place all ingredients into the bowl and knead for about 30 seconds until a smooth dough forms.

By hand:

• In a large bowl, mix the flour, baking powder, and sugar.
• Add the softened butter in small pieces and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand.
• Incorporate the egg yolk and water, mixing quickly to bring the dough together without overworking it (to prevent toughness).
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. This resting time will make it easier to roll out and prevent shrinkage during baking.

2. Poaching the Pears

• In a large saucepan, combine the water, sugar, split and scraped vanilla bean, star anise, and cinnamon stick.
• Bring to a boil to dissolve the sugar and release the aromas of the spices.

Meanwhile:

• Peel the pears, keeping their shape intact.
• Using a knife or melon baller, remove the cores from the bottom.
• Lightly drizzle the pears with lemon juice to prevent oxidation.
• Submerge the pears in the boiling syrup and simmer over medium heat for about 15 minutes, until they become tender but still hold their shape.
• Remove from heat and let the pears cool in the syrup to absorb the flavors fully.

3. Making the Pastry Cream (Crème Pâtissière)

• In a saucepan, bring the milk and split vanilla bean to a boil.
• Remove from heat and let it steep for a few minutes to intensify the vanilla flavor.

In a separate bowl:

• Whisk the egg yolks and sugar together until the mixture becomes pale and slightly frothy.
• Add the cornstarch (or custard powder) and mix well.
• Gradually pour in the hot milk, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened.
• Once the pastry cream is smooth and firm, transfer it to a bowl, cover it with plastic wrap (directly touching the surface to prevent a skin from forming), and let it cool at room temperature.

4. Making the Almond Cream (Crème d’Amande)

• In a bowl, whisk the softened butter until smooth and creamy.
• Add the powdered sugar, almond flour, and cornstarch, mixing until fully combined.
• Beat an egg and incorporate 30g (about 2 tablespoons) into the mixture.
• Whisk for 3 minutes until the almond cream becomes light and airy.
• If using, mix in crushed amaretti or macarons for an extra layer of texture and flavor.

5. Assembling and Baking the Tart

• Preheat the oven to 170°C (340°F).
• Combine 175g (¾ cup) of pastry cream with the almond cream to create a lighter, silkier filling.
• On a lightly floured surface, roll out the chilled shortcrust pastry and carefully line a 24cm (9.5-inch) tart pan.
• Spread the almond-pastry cream mixture evenly over the tart base.
• Place one whole poached pear in the center, then arrange halved pears around it, cut-side down for an elegant presentation.
• Bake for about 40 minutes, until the crust is golden and the filling has slightly puffed up.
• Let the tart cool slightly before unmolding to prevent breakage.

6. Finishing Touches and Presentation

• Lightly dust the tart with powdered sugar for a refined, bakery-style look.
• Using a pastry brush, gently glaze the poached pears with a bit of the poaching syrup to enhance their shine and keep them moist.
• Let the tart rest at room temperature before serving for the best flavor and texture.

Tarte Bourdaloue FAQ: Your Questions Answered

Here are the answers to the most frequently asked questions about Tarte Bourdaloue:

1. Can I substitute the pears with another fruit?

Absolutely! You can replace pears with apples, apricots, peaches, or even berries. Just make sure to drain them well or pre-cook them slightly to prevent excess moisture from making the crust soggy.

2. Can I make Tarte Bourdaloue without pastry cream?

Yes! You can opt for a simpler version using only almond cream (butter, sugar, eggs, and almond flour). This variation, known as “Tarte Amandine,” is just as delicious but has a slightly denser texture.

3. What if I don’t have almond flour?

No problem! You can substitute almond flour with hazelnut flour or even shredded coconut. This will slightly alter the flavor but still result in a deliciously rich tart.

4. How can I keep the pastry from getting soggy after baking?

To achieve a crisp crust, blind bake the pastry for about 10 minutes before adding the filling. Additionally, brushing the pre-baked crust with a lightly beaten egg white helps create a protective layer, preventing it from absorbing too much moisture.

5. Can I use canned pears?

Yes! Canned pears in syrup work well for this recipe. However, make sure to drain them thoroughly and pat them dry with a paper towel before placing them on the almond cream to avoid excess moisture.

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