Pear Almond Tart—also known as Tarte Bourdaloue—is an elegant French dessert that combines a buttery shortcrust pastry, rich almond cream (frangipane), and sweet, tender pears. Toasted almonds add a final crunch. It’s a stunning tart that’s easier to make than you think and perfect for special occasions.
Instructions
Make the Shortcrust Pastry
In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse meal. Add egg yolk and 1 tablespoon water. Pulse until dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Blind Bake the Crust
Preheat oven to 375°F (190°C). Roll dough to ⅛-inch thickness and fit into a 9-inch tart pan. Prick bottom with a fork. Line with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake for 5 more minutes until lightly golden. Cool.
Make the Frangipane
In a bowl, beat softened butter and sugar until creamy. Add eggs one at a time, then almond extract. Fold in almond flour, all-purpose flour, and salt until combined.
Prepare the Pears
Peel, halve, and core the pears. Slice thinly. Arrange slices in a fan pattern over the frangipane.
Assemble and Bake
Spread frangipane into the cooled crust. Arrange pear slices on top. Sprinkle with sliced almonds. Bake at 350°F (175°C) for 35 to 40 minutes until golden and filling is set.
Glaze and Serve
While warm, brush with warm apricot jam or honey for shine. Cool, then dust with powdered sugar. Serve at room temperature.
Pro-Tips for Picture-Perfect Pear Almond Tart
- Use Ripe but Firm Pears: Overripe pears become mushy.
- Blind Bake the Crust: Prevents a soggy bottom.
- Toast the Almonds: Toasting adds extra nutty flavor.
- Make Ahead: The tart can be made a day ahead.
This Pear Almond Tart is elegant, nutty, and perfectly sweet—a stunning French classic.
