Pear Frangipane Tart (Tarte Bourdaloue) features a crisp sweet-crust filled with rich almond frangipane and vanilla poached pears. A light pear glaze is the prefect finishing touch.
This classic and elegant tart is fit for any dessert table. Tarte Bourdaloue sounds fancy but it’s actually pretty easy to make. All the components can be made ahead of time.
- Lemon – Lemon zest and juice spark the flavor of the poached pears.
- Vanilla bean – Vanilla bean in the poaching liquid and in the almond filling adds a fragrant note to the tart. A half teaspoon of vanilla extract can be used in place of the bean in both the poaching liquid and the frangipane.
- Pears – Any type of pears will work for this recipe. Use pears that are ripe but still firm. Poach the pears just until they are tender.
- Rum – The rum is optional, but remember that alcohol enhances other flavors.
- Short dough – A sweet crisp crust is made with short dough.
- Almond flour – Frangipane is, by definition, an almond batter. You can grind almonds to a fine powder to make your own almond flour or buy pre-made almond flour.
How to make Pear Frangipane Tart (Tarte Bourdaloue)
See the recipe card for detailed instructions and measurements.
- Bring the poaching liquid to a full boil. Add the pears. Reduce the heat to keep the poaching liquid at a steady simmer.
- Poach the pears until they are tender enough for a paring knife to easily pierce the fruit. Don’t overcook. Remove the pears from the pan, reserving the poaching liquid.
- Cool the pears to room temperature. You can use them to assemble the tart right away or hold them in the refrigerator in a covered container for 2-3 days.
- Bring the reserved poaching liquid to a full boil and cook until it’s reduced to about 1 cup of thick syrup. This can be done several days before assembling the tart.
- Combine the sugar, salt, butter and vanilla bean seeds in a mixing bowl. Cream until light and aerated.
- Add the eggs.
- Add the almond flour.
- At this point the batter can be used immediately or refrigerated for 2-3 days.
- Gather the components to assemble the Pear Frangipane Tart. All the components can be made 2-3 days ahead and held in the refrigerator.
- Roll the dough to fit 9″ or 10″ tart pan with a removeable bottom. Spread the frangipane into the tart shell.
- Slice the pears across the short side. Lift each pear half and set it into the franipane.
- Arrange the six halves evenly around the tart.
- Bake until the middle of the tart is set.
- Cool the tart for 10 minutes then brush lightly with some of the reduced poaching liquid.
Pastry Chef tips for this recipe
- The recipe for Short Dough makes enough for 2-3 tart shells. I always make a full batch and freeze half for future recipes. You can make half the recipe if you don’t want extra dough. Scraps from rolling the tart dough can be rolled and cut into cookies for a quick snack.
- To test if the pears are done lift a pear half out of the poaching liquid using a large spoon. Use the tip of a paring knife to pierce the thickest part of the pear. The knife should glide in with just a little resistance.
- The tart is best the day it’s baked. But you can prepare all the components up to 2-3 days ahead. Assemble and bake the day it is to be served. Serve it slightly warm or at room temperature.
- You will not use all the reduced poaching syrup to glaze the tart. But don’t throw away the extra syrup. Refrigerate the pear syrup and use it to sweeten yogurt for breakfast, iced tea or homemade lemonade or use it in your favorite cocktails.
- Leftovers can be refrigerated 2-3 days or kept at room temperature for 1-2 days. The refrigerator may soften the crust but the pears will hold up longer in the refrigerator.
You night also like: Pear Custard Tart, Apple Frangipane Tart, Pear Galette, Vanilla Pear Pie, French Apple Cake, French Apple Tart, Rustic Plum Cake.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Pear Frangipane Tart Recipe
- 48 ounces water (6 cups)
- 8 ounces granulated sugar (1 cup)
- 1 lemon
- 1 vanilla bean (split)
- 3 pears (peeled, halved and cored)
- 1 tablespoon rum
- ½ recipe Short dough
- 6 ounces granulated sugar (¾ cup)
- 4 ounces unsalted butter (room temperature)
- ¼ teaspoon salt
- 2 eggs (room temperature)
- 4 ½ ounces almond flour (1 cup)
- 1 tablespoon rum
- Combine the water, sugar, a 2" long piece of lemon peel, the juice of the lemon, half of the vanilla bean and the rum in a large pan. Bring the water to a boil. Lower the pear halves into the water and reduce the heat to keep the water at a simmer. Simmer until the pears are just tender, about 10-15 minutes. You don't want them to become soft and mushy. Turn off the heat and set the pears aside until the syrup is completely cooled.48 ounces water, 8 ounces granulated sugar, 1 lemon, 1 vanilla bean, 3 pears, 1 tablespoon rum
- Roll the dough to fit a 9" or 10" fluted tart pan. Prick the dough all over with a fork and set it aside while you make the frangipane filling. Preheat the oven to 350 °F½ recipe Short dough
- In a mixing bowl combine the sugar, butter and salt. Scrape the seeds out of the other half of the vanilla bean and add them to bowl. Cream the mix together until light and aerated. Scrape the bowl and the beater. Add the eggs and mix to combine. Add the almond flour and rum.6 ounces granulated sugar, 4 ounces unsalted butter, 2 eggs, 4 ½ ounces almond flour, 1 tablespoon rum, ¼ teaspoon salt
- Spread the frangipane evenly into the tart crust. Lift the pears halves out of the syrup, reserving the poaching liquid in the pot. Blot the pears dry with a paper towel. Slice each pear half into 1/4" thick slices across the short side, keeping the half together. Lift a sliced pear with a small spatula and set it into the tart with the stem end towards the center. Arrange the other pear halves evenly spaced on the tart.
- Bake on the lowest rack of the oven until the filling is set, about 40 minutes. While the tart is baking return the poaching liquid to the stove and bring it to a boil. Let the liquid boil until it is reduced to about 1 cup of thick syrup. If you have a thermometer cook until about 225 °F. Turn off the heat and set the syrup aside to cool.
- Once the tart comes out of the oven allow it to cool for 10 minutes. Lightly brush the reduced poaching syrup over the tart. Cool to room temperature. Best served at room temperature.
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