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Serves: 8
Preparation time: 1 hour
Cooking time: 1 hour 20 minutes

This classic Pear Frangipane Tart is also called Tarte Bourdaloue in French, The name Bourdaloue is a street in Paris where the tart was created.


  • Pâte Sucrée (Sweet Shortcrust Pastry)
    100 gr Unsalted Butter - soft
    50 gr Icing Sugar, sifted
    1 Egg large, at room temperature
    50 gr Almond Meal
    200 gr Plain / All-Purpose Flour
    1 pinch salt

    For thePoached Pears:
    3 Pears – firm (Bartlett Pears, Anjou Pears, or Bosc Pears)

    1,5 litre water - or enough to cover the pears
    50 gr sugar
    20 ml lemon juice
    1 1/2 teaspoon vanilla extract

    For the Almond Cream Filling:

    100 gr unsalted butter - softened
    100 gr super fine sugar
    2 eggs - about 100gr, at room temperature
    100 gr almond meal
    sliced almonds (optional) - to taste
    Simple Syrup Glaze (optional)
    45 ml Water
    45 gr Sugar
    1 teaspoon Vanilla extract - optional


  • Pâte Sucrée (Sweet Shortcrust Pastry)
    • In the bowl of your stand mixer fitted with the paddle attachment, cream together the soft Butter and sifted Icing Sugar for a couple of minutes or until smooth.
    • Mix in the Egg and Almond Meal, then add the Flour and Salt. Mix on low until the dough is well mixed and smooth.
    • Place the flat pastry in the fridge for at least 1 hour.
    • Take the pastry out of the fridge and leave to come back to room temperature for about 5 minutes.
    • Transfer it inside over a Tart Pan (I used a 24 cm / 9,5 to 10-inch diameter Tart Pan with Removable Bottom). Gently press the pastry down into the corner of the pan to create a 90 degree angle.

    Poached Pears
    • Peel the Pears, slice them in half and core them.
    • In a large saucepan, mix together the water, lemon Juice the sugar and vanilla. Simmer over medium to dissolve the sugar. Add the pear halves. Cook on low for 10 to 15 minutes or until the pears are slightly soft.
    • Using a slotted spoon, carefully transfer them over a wire rack covered with paper towel to cool down and drain slightly. Cut each pear halves into thin slices of about half a centimetre (1/5 inch). Set aside.
    Almond Cream Filling
    • In a mixing bowl, cream together the soft Butter and Sugar with a mixer for about 3 minutes on medium speed or until very soft and creamy.
    • Slowly mix in the Egg, then the Almond Meal until a thick paste comes together (see note 6).
    Assembling the Tart
    • Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.
    • Spread the Almond Cream at the bottom of the par-baked tart crust.
    • Place each Poached Pear over the cream using a small offset spatula to lift them up. Lightly press them into the cream. Sprinkle some sliced Almonds between each pear.
    • Bake for 40 to 45 minutes or until the almond filling has puffed up and looks golden.
    Simple Syrup Glaze (optional)
    • In a small saucepan, combine water, sugar and vanilla. Bring to a simmer and reduce to a thick consistency. Brush it over the pears while still warm.
Print Recipe
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