Last updated on October 18th, 2023.
Few desserts encapsulate the beauty of seasonal fruits and the richness of almond cream quite like the Pear Frangipane Tart, or Tarte Bourdaloue in French. This delightful pastry combines the delicate sweetness of poached pears with the lusciousness of almond cream, all encased in a buttery shortcrust shell.
What is Pear Frangipane Tart?
A Pear Frangipane Tart is a classic dessert that features a crisp, flaky pastry tart shell (Pate Sucree) filled with a luxurious almond cream known as Frangipane and adorned with slices of poached pears. This combination of textures and flavors results in a dessert that’s both visually stunning and incredibly delicious.
This dessert is a delicious show-stopper perfect for any casual or special occasion. The decadent pear flavors pair wonderfully with the distinguished flavors and texture of the almond cream.
If you are a fan of tarts and pies, check out my Torta Della Nonna recipe (Italian cream tart), this Tarte Au Chocolat, or this French Strawberry Tart. And if you bought too many pears, or have some sliced pears leftovers, use them to make this delicious Almond Pear Cake, this Caramel Pear Pie, and this Pear Streusel Pie.
Before we begin, gather the following ingredients. The complete tart recipe can be found below in the recipe card.
For the Shortcrust
- Bleached all-purpose flour
- Granulated sugar
- Large egg
- Vanilla Extract
- Unsalted butter at room temperature
For the Almond Cream (Frangipane)
- Unsalted butter, melted
- Granulated sugar
- Almond flour (ground almonds)
- Large eggs
- Almond extract (optional)
For the Poached Pears
- Firm pears, peeled, cored, and sliced
- Granulated sugar
- Lemon juice and lemon rind
- Optional: up to two cinnamon sticks.
How to Make Pear Almond Tart
Let’s dive into the step-by-step process of creating this exquisite dessert
Make the sweet shortcrust pastry
- In a stand mixer or a food processor, mix the butter and sugar until combined.
- Add the egg and vanilla extract and mix to blend.
- Add the flour and mix until you have a smooth dough.
- Wrap the dough in plastic wrap and refrigerate for about 30-60 minutes.
almond frangipane filling
There are a total of three methods to make the almond filling, to learn more including when using whole almonds, or other kinds of nuts (like pecans, and pistachios) check out my post about How To Make Almond Cream Filling.
- Place all of the ingredients in a large bowl and mix until smooth.
- Set aside for the butter to cool and the cream to slightly set.
- In a saucepan, combine the water, sugar, lemon rind, and lemon juice. Bring the mixture to a simmer over medium heat.
- Gently add the pear slices and poach them for 10-15 minutes or until they are slightly softened.
- Remove the poached pears from the syrup and allow them to cool. Reserve 1 cup of the water. Once cooled, slice each pear half into thin slices.
Blind Baking the crust
- Roll out the chilled shortcrust pastry between two pieces of parchment paper into a circle large enough to line a tart pan.
- Remove the top paper, then use the bottom paper to press the pastry into the pan. Cool the tart tin in the refrigerator for about 15 minutes before removing the top paper and trimming the edges.
- Remove the dough from the refrigerator, peel the top parchment paper off, and trim the edges. Prick the tart crust with a fork, and cover it with greased parchment paper.
- Fill it with pie weights, or dried beans and blind bake for 14 minutes. Remove from the oven and allow to cool for 10 minutes before removing the pie weights.
Assembling and Baking
- Spread the almond cream in the par-baked shell. Fill the cream no more than 2/3 full. You can freeze the frangipane leftovers and use them to bake Mini Apple Galettes.
- Arrange the poached pear halves slices on top in an attractive pattern. Sprinkle with sliced almonds (optional)
- Bake until the pastry crust is golden brown and the almond cream is set. Remove from the oven and allow to chill in the tin before inverting to a serving plate.
- Bring one cup of the reserved poached water along with 1/4 cup of sugar to a boil, then use a pastry brush to brush the pears. (alternatively, you can use a warmed apricot jam.)
Make a head and Storing
The short-crust dough can be made up to two days in advance and kept in the refrigerator. The Frangipane can be made up to three days in advance and stored in an airtight container in the refrigerator for up to three days.
Store any leftover Pear Frangipane Tart in the refrigerator in an airtight container for up to three days. It can also be served at room temperature or gently reheated in the oven for a few minutes.
How to Serve Pear Frangipane Tart
This delicious Almond Pear Tart is great with just a dust of powdered sugar, but here are some topping and serving ideas:
- Homemade Whipped Cream, just a dollop is enough.
- Ice Cream. Warm the tart for a few minutes in a 300F (150C) preheated oven and top the tart with a creamy scoop of vanilla, or caramel ice cream.
- A drizzle of caramel, or dark chocolate. Carmel sauce will add a rich and deep flavors to the tart, without compromising the flavors. Chocolate will round up all of the flavors together and take the tart a few steps up.
- This recipe can make right, night, or ten-inch tarts, and should be baked in a removable bottom tart pan.
- Be sure to use ripe and slightly firm pears for poaching to ensure they hold their shape during baking. Use any pears you enjoy eating, Anjou or Bosc pears are good options.
- Depending on how big the pears are you might need to use 2 or three.
- Place the tart shell over a baking sheet when baking, for even distribution.
- Don’t skip the step of allowing the poached pears to cool before arranging them on the tart. This will prevent them from releasing excess moisture onto the pastry.
- For extra creaminess, add up to 1/2 cup of pastry cream to the almond paste.
While homemade shortcrust pastry is recommended for the best texture and flavor, you can use store-bought pie crust in a pinch.
Yes, use the type of pear you enjoy eating, as long as they are slightly firm.
Yes, you can experiment with other fruits like apples, peaches, or plums in this tart. No need to poach other fruits. Adjust the poaching time as needed for different fruits.
More Dessert Recipes You Might Enjoy
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Pear Frangipane Tart Recipe
Shortcrust filled with almond cream and topped with poached pears
For The Pate Sucree (short crust)
- 1/2 Cup Unsalted butter, soft (113g)
- 1/3 Cup Sugar (70g)
- 1 teaspoon Vanilla extract
- 1 Large Egg, at room temperature
- 1 2/3 Cup Bleached all-purpose flour (200g)
Frangipane Almond Cream
- 1 Cup Almond meal (120)
- 1 tablespoon Flour (8g)
- 1/2 Cup Sugar (100g)
- 1/2 Cup Unsalted butter, melted and chilled (113g)
- 2 Large Eggs, at room temperature
- 1 teaspoon Almond extract
- 2-3 Small-medium Pears
- 3 Cups Water (720ml)
- 1 Cup Sugar (100g)
- Lemon juice from one lemon
- Rind of one lemon
- 1/4 Cup Sliced almonds (optional)
- 1 Cup Reserved poached water (240ml)
- 1/4 Cup Sugar
Make the Crust
In a bowl of a food processor, process the butter and sugar until smooth.
Add the vanilla extract and egg and process to blend.
Add the flour and process until you have a smooth dough.
Press the dough into s disc, wrap it in plastic wrap, and refrigerate for a minimum of 30 minutes.
Place all of the ingredients in a large bowl and use a wooden spoon or a whisk to blend all of the ingredients together.
In a medium-large saucepan, place the water, sugar, lemon juice, and lemon rind and bring to a simmer.
Peel, core, and slice in half the pears. Add them to the simmering water and cook for 10-15 minutes. Remove from the water and place over a plate to cool.
Slice the pears halves into 1/4-inch slices.
Blind Bake The Crust
Remove the crust dough from the refrigerator and roll it between two pieces of parchment paper into a 10-inch circle.
Remove the top paper, and use the bottom paper to press the dough into the tart shell.
Set your oven to 375F (190C) and place the crust in the refrigerator while the oven is warming.
Gently peel the top parchment paper,trim the edges, and use a fork to prick the crust.
Place another piece of greased parchment paper over the bottom of the crust and fill it with pie weights (or dried beans).
Blind bake for 15 minutes over a baking sheet, remove from the oven, and allow the shell to cool for 10 minutes before removing the weights.
Assembling and Baking
Preheat oven to 350F (180C)
Fill the par-baked tart shell 3/4 full with the almond cream.
Arrange the sliced poached pears over the frangipane, and sprinkle with almonds.
Bake over a baking sheet for 40-45 minutes, until the almond cream is puffed and the crust is golden brown.
Remove from the oven and allow to cool for 30 minutes before inverting the tart to a serving plate.
Cook the reserved poached water with the sugar and cook for 5-7 minutes.
Use a pastry brush to brush the pears with the syrup.
- Leftover tart should be stored at room temperature for up to 3 days.
- The crust and almond frangipane can be made up to three days in advance and stored in the refrigerator.
- Use ripe and slightly firm pears, and don’t skip the poaching step, it is important for the texture of the pears.
- If the crust is getting too dark during baking, use a pie crust protector, or cut an aluminum foil ring to place over the crust.
- The amount of pears you will use depends on the size of the pears.
- You can use this recipe to bake 8, 9, or 10-inch tart. Adjust the baking time.