Pear Frangipane Tart – A French Classic You Need to Know
Baking with winter fruit can quickly become repetitive… While we all wait for sweet summer berries, I have the perfect recipe to make the most of seasonal pears one more time.
Today, I’m sharing how to make an authentic French Pear Frangipane Tart—a classic dessert that combines a buttery crust, rich almond cream, and tender poached pears.
Servings
6
Prep time:
35min
Cook time:
40min
Resting time:
30min
Introduction
About this Recipe
This traditional French pastry is also known as Tarte Bourdaloue, named after the street in Paris where it was first created in the late 19th century.
Traditionally made with poached pears, this tart can be adapted throughout the year using different fruits like apricots or peaches.
Let’s dive into why pear frangipane tart is a must-have dessert—and, of course, the step-by-step recipe to make it at home!
Ingredients
Pie crust
- 125g of all-purpose flour
- 62g of unsalted butter
- 41g of egg
Almond cream
- 1 egg
- 75g white sugar
- 75g unsalted butter (room temperature)
- 75g almond flour
- 10g cornflour
Garnish
- 1 can of poached pears (or homemade poached pears)
- Flaked almonds for decoration
Step by Step Instructions
Step 1
In a bowl, quickly rub together the flour and cold butter using your fingertips until you get a sandy texture.
Add the egg and mix until the dough just comes together. Do not overwork it.
Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
💡 Want to learn how to make a perfect pie crust? Check out my Foolproof Pie Crust Recipe!
Step 2
Make sure your butter is at room temperature before starting.
In a mixing bowl, whisk together the egg and sugar until slightly fluffy.
Add the softened butter and mix until smooth.
Fold in the almond flour and cornflour until fully combined. Set aside.
Step 3
Preheat your oven to 180°C (350°F).
Roll out the chilled pie crust and fit it into a tart ring or a tart pan. Prick the bottom with a fork to prevent puffing during baking.
Evenly spread the almond cream over the crust.
Step 4
Take your poached pears and slice them thinly, making sure not to separate the slices completely—you want to keep each pear half together.
Carefully place the sliced pears onto the almond cream, fanning them slightly to create a beautiful pattern.
Sprinkle with flaked almonds for extra crunch.
Step 5
Place the tart in the preheated oven and bake for 35–40 minutes, or until the crust is golden and the almond cream is set.
Check the bottom of the tart—it should be fully cooked, not soft.
Final Touch & Serving Suggestions
Once baked, let the tart cool completely before slicing. You can dust it with powdered sugar for an elegant finish or glaze it with warm apricot jam for a glossy look.
💡 This tart pairs perfectly with a scoop of vanilla ice cream.
Common Questions About Pear Frangipane Tart
Can I Use Fresh Pears Instead of Canned?
Absolutely! If using fresh pears, poach them first in a syrup made of water, sugar, vanilla, and cinnamon for extra flavor.
Can I Make This Tart in Advance?
Yes! This tart stays fresh for up to 2 days at room temperature or can be stored in the fridge for up to 4 days. Just bring it back to room temperature before serving.
What Other Fruits Can I Use Instead of Pears?
This tart is highly adaptable—try it with apricots, apples, plums, or even figs for a seasonal twist!
Final Thoughts
The Pear Frangipane Tart (Tarte Bourdaloue) is a timeless French pastry that’s easy to make yet delivers an impressive result. Whether you’re a beginner or an experienced baker, this rich, nutty, and fruity tart is a must-try dessert that will elevate any occasion.
Have you ever made a Pear Frangipane Tart?
YOUR FREE EBOOK!
- 14 free pages full of advices to master the art of French tarts.
- Our « Foolproof » pie crust recipe
- 5 delicious tart recipes to use it
- A delicious salty version: The French Quiche
