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This classic pear and almond tart, elegantly known as Tarte Bourdaloue in its French homeland, is a truly exquisite dessert. It features a rich, sweet pastry dough base, a delectable ground almond frangipane filling that bakes up moist and tender, and delicate, ripe pear slices, all baked to a glorious golden perfection. It’s an easy yet incredibly elegant dessert, making it perfect for celebrating the abundance of the autumn harvest or simply adding a touch of sophisticated French flair to any meal.

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For the sweet pastry dough (Pâte Sablée)

• ▢ 1 1/2 cups all-purpose flour, plus extra for dusting the pan and work surface
• ▢ 2 teaspoons granulated sugar
• ▢ 7 tablespoons unsalted butter, chilled and cut into small cubes, plus a little more for greasing the pan
• ▢ 1/2 teaspoon salt
• ▢ 4 to 6 tablespoons cold water

For the pear and almond frangipane filling

• ▢ 7 tablespoons unsalted butter, softened to room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 cup (3 1/2 oz / 100g) ground almonds or almond meal
• ▢ 2 tablespoons all-purpose flour
• ▢ Seeds from 1/2 vanilla bean pod or 1 teaspoon pure vanilla extract
• ▢ 1 to 2 medium-sized ripe pears, such as Bosc or Anjou, peeled, cored, and thickly sliced into wedges (about 1/4 inch thick)
• ▢ Vanilla ice cream or crème fraîche, homemade or store-bought, for serving

Part 1: Preparing the Sweet Pastry Dough (Pâte Sablée)

• In the bowl of a food processor, combine the all-purpose flour, granulated sugar, chilled and cubed unsalted butter, and salt. Pulse the ingredients briefly, about 5 to 10 times, until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This texture is crucial for developing flakiness in the crust. Next, add 4 tablespoons of cold water and pulse again just until the dough begins to come together. If the dough still appears too dry to clump when squeezed with your fingers, add more cold water, 1 tablespoon at a time, pulsing briefly after each addition until it just barely holds together. Be careful not to overmix, as this can develop the gluten too much and result in a tough, rather than tender, crust.
• Carefully gather the dough into a cohesive disk. Wrap it tightly in waxed paper or plastic wrap and refrigerate for at least 30 to 60 minutes. Chilling the dough is an essential step; it allows the butter to firm up, preventing it from melting too quickly during rolling and baking, and also gives the gluten a chance to relax, which makes the dough easier to handle and significantly reduces shrinkage during baking.
• Before you begin rolling, let the chilled dough rest at room temperature for approximately 10 minutes. This brief rest will make it more pliable and prevent it from cracking when rolled. While the dough rests, lightly butter and flour your chosen tart pan. For a distinctive presentation, use a 13-by-4-inch (33-by-10-cm) rectangular tart pan with a removable bottom, or opt for a classic 9-inch (23-cm) round tart pan, also with a removable bottom. Ensure the pan is thoroughly and evenly coated to prevent any sticking.
• On a lightly floured work surface, roll out the pastry dough into a circle or rectangle (depending on your pan shape) that is slightly larger than your tart pan. This extra size allows for a comfortable overhang. Carefully transfer the rolled dough to the prepared tart pan. Gently press the dough into the bottom and up the sides of the pan, taking care to avoid stretching it and ensuring there are no trapped air bubbles. Roll a rolling pin over the top edge of the pan; this simple action neatly trims off the excess pastry, creating a clean, professional finish. Refrigerate the lined tart shell for at least another 30 minutes. This second chilling period is crucial for preventing shrinkage and helping the tart maintain its perfectly crisp and defined shape during baking.
• Preheat your oven to 400ºF (200ºC) during this final chilling period, allowing it to reach the proper temperature before the tart goes in.
• To par-bake (or blind bake) the crust, prick the bottom of the chilled pastry shell all over with the tines of a fork. This vital step prevents air bubbles from forming and the crust from puffing up unevenly. Line the dough with a sheet of parchment paper, allowing it to extend beyond the edges of the pan, and fill it with baking weights (such as ceramic pie weights, dried beans, or even rice). Bake for 15 minutes. Then, carefully remove the parchment paper and baking weights, and continue baking for an additional 10 to 15 minutes, or until the crust is uniformly golden brown with no shiny, raw spots remaining. Let the par-baked crust cool completely to room temperature before adding the filling; this ensures a crisp bottom crust that will not become soggy from the moist frangipane filling.

Part 2: Assembling and Baking the Pear Frangipane Tart

• Once the tart shell is completely cooled, decrease the oven temperature to 375°F (190°C). This lower temperature is ideal for baking the frangipane filling evenly without over-browning the crust.
• In a medium bowl, using a handheld or stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until the mixture is beautifully light, fluffy, and pale in color, which should take approximately 4 minutes. Remember to scrape down the sides of the bowl as needed to ensure even mixing. Add the large eggs, one at a time, beating thoroughly after each addition until fully incorporated. Don’t worry if the mixture looks slightly curdled at first; it will smooth out. Finally, add the ground almonds (or almond meal), all-purpose flour, and the fragrant vanilla seeds (scraped directly from the pod) or pure vanilla extract. Mix on low speed just until all the ingredients are combined and the frangipane filling is smooth. It’s important to avoid overmixing once the flour is added to maintain a tender texture.
• Evenly spoon the luscious frangipane filling into the cooled, partially baked pastry shell. Use an offset spatula or the back of a spoon to gently smooth the surface, ensuring the filling is spread right to the edges of the crust.
• Artfully arrange the peeled, cored, and thickly sliced pear wedges on top of the almond mixture. You can create a beautiful fanned pattern, concentric circles, or simply layer them, depending on your aesthetic preference and the shape of your tart pan. Bake the tart for 25 to 35 minutes, or until the frangipane is visibly puffed, golden brown, and feels almost dry to the touch when gently pressed in the center. The pears should be tender, slightly caramelized at the edges, and beautifully fragrant. Let the tart cool slightly on a wire rack for at least 15-20 minutes before attempting to slice it. The filling needs a little time to set and firm up for clean cuts. Serve warm for the best experience, ideally accompanied by a scoop of creamy vanilla ice cream or a dollop of fresh crème fraîche. Enjoy your exquisite homemade French pear frangipane tart!

1. Use caution when adding extra water to the pastry dough: It’s absolutely crucial not to add too much water to the pastry crust mixture. If an excessive amount of water is incorporated, the pastry can become extremely hard, tough, and unpleasant once baked. After the initial 4 tablespoons of cold water, add any additional water sparingly, 1 tablespoon at a time. After each addition, pinch a small amount of dough with your fingers to check if it just barely holds together. Stop adding water as soon as this consistency is achieved. The goal is a dough that is just moist enough to come together without being sticky or wet.
2. Don’t skip chilling the dough: Chilling the pastry dough twice—once after mixing the ingredients and again after lining the tart pan—is a non-negotiable step for achieving a perfectly flaky, tender, and beautifully shaped crust. Chilling allows the butter to reharden, preventing it from melting too quickly in the oven (which creates steam for flakiness), and also gives the gluten a chance to relax, which is essential for preventing the crust from shrinking excessively during baking.
3. Achieving a golden, crisp crust: The par-baking (blind baking) step is vital. It ensures your tart crust is fully cooked and wonderfully crisp on the bottom, which is paramount for preventing a soggy base, especially with a moist filling like frangipane. Ensure the crust is uniformly golden brown and completely dry, with no shiny or raw spots, before you pour in the filling.
4. Pear ripeness matters: While you certainly want ripe pears for their full flavor and sweetness, they should still be firm enough to hold their shape during the baking process. Varieties like Bosc and Anjou are often ideal for this reason. If you choose to use very ripe, softer pears like Bartlett, consider slicing them a bit thicker to help them maintain their integrity and texture in the heat of the oven.
5. Vanilla bean versus extract: While using seeds scraped directly from a fresh vanilla bean pod will undoubtedly impart a superior, more complex, and exquisite vanilla flavor to your frangipane, a good quality pure vanilla extract is a perfectly acceptable and convenient substitute. It will still yield a delicious and aromatic pear frangipane tart.

Adapted From

This delightful recipe for Pear Frangipane Tart is lovingly adapted from the acclaimed cookbook, “Cinnamon, Spice & Warm Apple Pie,” a treasure trove of comforting and classic dessert recipes.

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