If you love classic French desserts that look elegant but feel achievable at home, this Pear & Almond Tart (Tarte Bourdaloue) is for you. It’s a silky almond cream (frangipane) baked inside a crisp, buttery sweet crust, topped with tender vanilla-poached pears and finished with a delicate apricot shine.

This recipe is based on my YouTube video, but I’ve made a few improvements since publishing it: I switched to a true pâte sucrée (sweet tart dough), stabilized the frangipane with the right egg ratio and a touch of starch, clarified the poaching syrup so the pears are perfectly tender (not watery), and extended the bake time so the almond cream sets evenly edge-to-center. The result is straight-from-the-pâtisserie.

Why You’ll Love It

Authentic texture: crisp shell, creamy almond filling, pears that slice like butter.
Make-ahead friendly: the dough and poached pears can be prepped 1–2 days in advance.
Restaurant finish at home: a quick apricot glaze gives that classic French sheen.
Ingredient-flexible: use fresh or good canned pears (see Substitutions).

If you enjoy timeless French sweets, you might also like my Crème Brûlée, Crème Caramel, French Fruit Tart with Pastry Cream, No-Churn Dark Chocolate Ice Cream, Bakery-Style Double Chocolate Muffins, Moist Apple Cake, Classic French Onion Soup, Neapolitan-Style Brioche, Easy Homemade Crepes, and Raspberry Clafoutis.

Ingredients

Pâte Sucrée (Sweet Tart Dough)

All-purpose flour: 250 g (2 cups)
Unsalted butter, softened: 125 g (9 tbsp)
Fine sugar: 100 g (½ cup)
Large egg: 1 (≈50 g)
Salt: 1 pinch
Optional vanilla extract: ½ tsp

Vanilla-Poached Pears

Ripe but firm pears (Bartlett/Comice/Williams): 3–4 medium (about 700–800 g whole)
Water: 1 L (4 cups)
Sugar: 200 g (1 cup)
Vanilla bean (split) or extract: 1 bean or 1 tsp extract
Lemon strip (optional): 2–3 peels, no pith

Almond Cream (Frangipane)

Unsalted butter, softened: 200 g (¾ cup + 2 tbsp)
Fine sugar: 200 g (1 cup)
Almond flour (finely ground almonds): 200 g (about 1 ¾ cups)
Large eggs: 3 (≈150 g total)
Cornstarch or flour: 12 g (1 tbsp)
Dark rum (optional): 1 tbsp
Vanilla extract: 1 tsp
Fine salt: 1 pinch

Finish

Apricot jam (for glazing): 2–3 tbsp + 1 tsp water
Icing sugar (optional dusting)

Step-by-Step Instructions

1) Make the Pâte Sucrée

In a bowl, cream 125 g butter with 100 g sugar and ½ tsp vanilla until smooth.
Mix in 1 egg until just combined.
Add 250 g flour and a pinch of salt; fold until the dough comes together (don’t overmix).
Flatten to a disk, wrap, and chill 30–60 minutes.
Roll on lightly floured parchment to a circle about 3 mm thick. Line a 23 cm / 9-inch tart pan (removable bottom). Trim, dock the base with a fork, and chill 15 minutes.
- Optional for extra crispness: blind bake 10 minutes at 175–180°C / 350°F with parchment + weights, remove weights, bake 5 minutes more. Cool slightly.

2) Poach the Pears

Combine 1 L water, 200 g sugar, vanilla, and lemon strip in a saucepan; bring to a gentle simmer.
Peel pears, halve, and core. Slide into the syrup; simmer until a knife meets no resistance at the thickest point, 8–12 minutes depending on ripeness.
Transfer pears to a rack; cool completely. Pat dry before assembly to avoid soggy spots.

3) Make the Frangipane

Beat 200 g butter with 200 g sugar until creamy and pale.
Add 3 eggs, one at a time, mixing just to combine.
Stir in 200 g almond flour, 12 g cornstarch, 1 tsp vanilla, pinch salt, and rum if using.

4) Assemble & Bake

Heat oven to 175–180°C / 350°F.

Spread frangipane evenly into the tart shell.

Slice the pear halves thinly without detaching the slices, then fan them and set over the cream (cut-side down).

Bake 35–40 minutes, until the filling is set and the top is lightly golden. A skewer in the center should come out clean.

Cool 15 minutes, unmold, then brush warm apricot jam (loosened with 1 tsp water) over pears for shine. Optionally dust the rim with icing sugar.

Let rest 1½–2 hours before slicing for clean edges.

Substitutions & Variations

Pears: Good quality canned halves (drained and well-patted dry) work in a pinch; skip the poaching step.
Gluten-free: Swap the tart flour for a 1:1 gluten-free blend; frangipane is naturally gluten-light (cornstarch helps).
Flavor twist: Replace rum with Amaretto or add orange zest to the frangipane.
Almonds: For a milder profile, use half almond flour + half hazelnut meal.

Pro Tips for Bakery Results

Dry the pears: Excess syrup = soggy pockets. Always pat dry.
Chill the lined shell: Cold dough keeps the sides from shrinking.
Even bake: If your oven runs cool, extend to 45 minutes; color should be blonde-golden, not pale.
Shine matters: A thin apricot glaze reads “pâtisserie” and protects fruit from drying.

FAQ

Can I make it ahead?
Yes. Dough keeps 2 days chilled; poached pears 2 days in their syrup (drain and pat dry before use). The baked tart holds well 24 hours at room temperature; for longer, refrigerate and bring to room temp before serving.

Why is my crust tough?
Overworking the dough or adding too much flour during rolling. Mix just to combine and chill before rolling.

My filling sank in the middle—why?
Usually under-baked center or too many eggs. Bake until set; stick to 3 eggs for 200 g butter.

Do I need to blind bake?
Optional but helpful if you prefer a very crisp base or your pears are extra juicy.

Can I freeze it?
Freeze the unbaked lined shell and poached pears separately. I don’t recommend freezing the fully assembled tart before baking (fruit can weep).

Storage

Keep covered at cool room temperature for up to 24 hours, then refrigerate up to 3 days. Best texture is within the first 48 hours.

If you enjoy classic desserts, check out: Crème Brûlée, Crème Caramel, Raspberry Clafoutis, Moist Apple Cake, French Fruit Tart, No-Churn Dark Chocolate Ice Cream, Homemade Tiramisu, Homemade Waffles, Easy Pancakes, Bakery-Style Muffins.

Pear & Almond Tart (Tarte Bourdaloue) – Bakery-Perfect, Based on My Video

If you love classic French desserts that look elegant but feel achievable at home, this Pear & Almond Tart (Tarte Bourdaloue) is for you. It’s a silky almond cream (frangipane) baked inside a crisp, buttery sweet crust, topped with tender vanilla-poached pears and finished with a delicate apricot shine.

Print The Recipe Pin The Recipe

Prep Time 45

Cooking Time 45

Category Dessert

Cuisine French

Portions 6 Portions

Calories 350 kcal

Ingredients

Pâte Sucrée (Sweet Tart Dough)

All-purpose flour: 250 g 2 cups
Unsalted butter softened: 125 g (9 tbsp)
Fine sugar: 100 g ½ cup
Large egg: 1 ≈50 g
Salt: 1 pinch
Optional vanilla extract: ½ tsp

Vanilla-Poached Pears

Ripe but firm pears Bartlett/Comice/Williams: 3–4 medium (about 700–800 g whole)
Water: 1 L 4 cups
Sugar: 200 g 1 cup
Vanilla bean split or extract: 1 bean or 1 tsp extract
Lemon strip optional: 2–3 peels, no pith

Almond Cream (Frangipane)

Unsalted butter softened: 200 g (¾ cup + 2 tbsp)
Fine sugar: 200 g 1 cup
Almond flour finely ground almonds: 200 g (about 1 ¾ cups)
Large eggs: 3 ≈150 g total
Cornstarch or flour: 12 g 1 tbsp
Dark rum optional: 1 tbsp
Vanilla extract: 1 tsp
Fine salt: 1 pinch

Finish

Apricot jam for glazing: 2–3 tbsp + 1 tsp water
Icing sugar optional dusting

Instructions

Make the Pâte Sucrée

In a bowl, cream 125 g butter with 100 g sugar and ½ tsp vanilla until smooth.
Mix in 1 egg until just combined.
Add 250 g flour and a pinch of salt; fold until the dough comes together (don’t overmix).
Flatten to a disk, wrap, and chill 30–60 minutes.
Roll on lightly floured parchment to a circle about 3 mm thick. Line a 23 cm / 9-inch tart pan (removable bottom). Trim, dock the base with a fork, and chill 15 minutes.
Optional for extra crispness: blind bake 10 minutes at 175–180°C / 350°F with parchment + weights, remove weights, bake 5 minutes more. Cool slightly.

Poach the Pears

Combine 1 L water, 200 g sugar, vanilla, and lemon strip in a saucepan; bring to a gentle simmer.
Peel pears, halve, and core. Slide into the syrup; simmer until a knife meets no resistance at the thickest point, 8–12 minutes depending on ripeness.
Transfer pears to a rack; cool completely. Pat dry before assembly to avoid soggy spots.

Make the Frangipane

Beat 200 g butter with 200 g sugar until creamy and pale.
Add 3 eggs, one at a time, mixing just to combine.
Stir in 200 g almond flour, 12 g cornstarch, 1 tsp vanilla, pinch salt, and rum if using.

Assemble & Bake

Heat oven to 175–180°C / 350°F.
Spread frangipane evenly into the tart shell.
Slice the pear halves thinly without detaching the slices, then fan them and set over the cream (cut-side down).
Bake 35–40 minutes, until the filling is set and the top is lightly golden. A skewer in the center should come out clean.
Cool 15 minutes, unmold, then brush warm apricot jam (loosened with 1 tsp water) over pears for shine. Optionally dust the rim with icing sugar.
Let rest 1½–2 hours before slicing for clean edges.

Video

Notes

Substitutions & Variations

Pears: Good quality canned halves (drained and well-patted dry) work in a pinch; skip the poaching step.
Gluten-free: Swap the tart flour for a 1:1 gluten-free blend; frangipane is naturally gluten-light (cornstarch helps).
Flavor twist: Replace rum with Amaretto or add orange zest to the frangipane.
Almonds: For a milder profile, use half almond flour + half hazelnut meal.

Pro Tips for Bakery Results

Dry the pears: Excess syrup = soggy pockets. Always pat dry.
Chill the lined shell: Cold dough keeps the sides from shrinking.
Even bake: If your oven runs cool, extend to 45 minutes; color should be blonde-golden, not pale.
Shine matters: A thin apricot glaze reads “pâtisserie” and protects fruit from drying.

Keywords dessert

What to Serve With (Suggested Posts)

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