I love making this classic Pear Frangipane Tart, or Tarte Bourdaloue as the French call it. It's the perfect dessert for fall and winter - full of flavor and great textures.

The tart starts with a sweet short crust pastry crust. I fill that with a creamy almond filling and top it with poached pears. The combo of sweet pears and nutty almond cream is heavenly!

I first tasted this tart at a small French bakery and fell in love instantly. Since then, I've perfected my own version at home. It's become my go-to dessert for special occasions or when I want to treat myself to something a bit fancy.

Don't let the fancy name fool you – this tart is easier to make than you might think.

With a few simple ingredients and some basic steps, you can create a dessert that looks and tastes like it came from a high-end patisserie.

Jump to:

• Why you will love this Pear Frangipane Tart
• Tips
• Ingredients
• How to Make Pear Frangipane Tart
• What to Serve With Pear Frangipane Tart
• Substitutions
• FAQs
• 📖 Recipe
• 💬 Comments

Why you will love this Pear Frangipane Tart

This tart is a true crowd-pleaser. The combination of crisp pastry, creamy frangipane, and tender pears is hard to resist.

It's versatile too. You can serve it warm for a cozy dessert or chilled for a refreshing treat. It pairs well with coffee, tea, or even a glass of dessert wine.

Making this tart is also a great way to use up ripe pears. It's a delicious alternative to the usual pear crumble or pie.

Tips

When choosing pears, pick ones that are ripe but still firm. This will help them hold their shape during baking.

Don't skip chilling the pastry. This step helps prevent shrinkage during baking.

If the top of your tart browns too quickly, cover it loosely with foil to prevent burning.

Serve warm or at room temperature.

Ingredients

Pears

Pears are the star of this tart. They add natural sweetness and a lovely texture. Choose ripe but firm pears for the best results.

Almonds

Ground almonds form the base of the frangipane. They give the filling its distinctive nutty flavor and create a moist, cake-like texture.

Butter

Butter adds richness to both the pastry and the frangipane. It creates a flaky crust and a creamy filling.

Sugar

Sugar sweetens the tart and helps the top caramelize during baking. It balances the natural tartness of the pears.

How to Make Pear Frangipane Tart

Make the Pastry

Mix flour, sugar, and salt. Cut in cold butter until the mixture resembles breadcrumbs. Add ice water and form into a dough. Chill for 30 minutes.

Prepare the Frangipane

Cream butter and sugar until light and fluffy. Add eggs one at a time, then fold in ground almonds and flour.

Assemble the Tart

Roll out the pastry and line a tart tin. Spread the frangipane evenly over the base. Arrange sliced pears on top.

Bake

Bake at 180°C (350°F) for 35-40 minutes until golden brown and set. Cool before serving.

What to Serve With Pear Frangipane Tart

• Ice cream
• Whipped cream
• Caramel sauce
• Fresh berries

Substitutions

• Use apples instead of pears for a different twist
• Replace almonds with hazelnuts for a different flavor profile
• Use gluten-free flour for a gluten-free version

FAQs

Can I make this tart ahead of time?

Yes, you can make this tart a day in advance. Store it in the refrigerator and bring to room temperature before serving.

How long does this tart keep?

This tart will keep for 2-3 days in the refrigerator. Cover it loosely with foil to prevent drying out.

Can I freeze this tart?

Yes, you can freeze this tart for up to 3 months. Thaw overnight in the refrigerator before serving.

📖 Recipe