How to make the traditional French pear tart (bourdaloue) with this quick and easy recipe to make at home. Made with a delicious crunchy homemade tart crust, filled with almond cream filling and poached pears.

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Called Bourdaloue or bourdaloue tart, this pear frangipane tart is a traditional French recipe created in a Parisian bakery located on Bourdaloue street, hence its name.
Of all the classic fruit tarts desserts most appreciated in French pastry, this pear frangipane tart is one of the favorite recipes in France along with the famous French apple tart.
Made with a sweet crust recipe filled with my almond cream filling to which we add canned pears or fresh pear slices that add a sweet, flavorful taste.
This recipe of pear and almond tart is a delicious dessert that we like to make for all occasions, a family snack, to end a family dessert or for a special occasion like Mother's Day.
Why you'll love this recipe
Craving for more Pear Recipes? Give these a try, Pear Almond galette, and pear chocolate loaf cake, Pear chocolate galette des rois.
Ingredients Notes
You need these ingredients to make this French almond pear tart :
Sweet tart crust
- Flour: All-purpose flour is the primary dry ingredient, providing structure and a neutral base for the pastry.
- Almond flour: While optional, almond meal can be added for a subtle nutty flavor and extra tenderness in the pastry. It complements the overall character of the crust.
- Sugar: Powdered sugar, preferably used for its fine consistency, sweetens the pastry and contributes to a delicate, tender crumb when baked.
- Salt: A small amount of fine salt is included to enhance the flavor, balancing the sweetness and ensuring a well-rounded taste profile in the pastry.
- Butter: Very cold, unsalted butter is essential to achieving a crumbly and tender texture in the pâte sablée. It provides richness, moisture, and the necessary fat content for perfect results.
- Egg: Eggs, when at room temperature, serve as binding agents that contribute to the pastry's structure and texture. They also impart a subtle richness and aid in achieving a beautiful golden-brown color during baking.
Almond filling
- Butter: Use unsalted butter, preferably with the texture of softened butter.
- Sugar: White granulated sugar that can be replaced with flavored sugar such as brown sugar, cane sugar or even powdered sugar.
- Eggs: eggs at room temperature for a homogeneous mixture, place them in hot water for a few minutes if you don't have time to take out your eggs from the fridge in advance.
- Almond flour: Use finely ground almonds, blanched or whole almond meal that you can replace with ground hazelnuts.
- Flavor: to flavor your filling can simply add vanilla extract, bitter almond extract, rum etc.

How to make French Pear Frangipane Tart
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Place the dry ingredients, flour, powdered sugar, ground almonds and salt in a large bowl and mix with a tablespoon.
- Then add the cold butter cut into pieces and with your fingertips mix until you get a sandy texture.
- Make a hollow and add the egg, then mix with your hands to moisten all the ingredients and gather the dough until it forms a homogeneous ball without kneading it too much.
- Cover on contact with plastic wrap and place in the fridge for at least 20 minutes.

- Place softened butter with sugar in a large bowl and beat with an electric mixer on medium speed for 2-3 minutes until creamy and smooth.
- Add the eggs and flavoring ( almond flavor or vanilla extract) and beat again to incorporate.
- Finish with the ground almonds and mix again with an electric mixer until the mixture is smooth and creamy.
- Cover with plastic wrap and place the almond paste in the refrigerator until the tart is ready to be assembled.

- Take the sweet shortcrust pastry out of the fridge and roll it out with a rolling pin on a floured work surface (or between 2 sheets of parchment paper to prevent it from sticking too much).
- Line a tart pan or a pastry ring with the tart dough and cut the edges.
- Place the tart pan on a baking sheet and fill the crust with the almond mixture and smooth it with an angled spatula if necessary.
- Place sliced pears on top of the almond filling and then sprinkle slivered almonds over the entire pear tart.

Baking
- Preheat the oven to 350°F / 180°C and bake the pear tart for about 45 minutes until it is golden brown around the edges.
- Allow the pear almond tart to cool completely before carefully removing it from the pan and placing on a large plate or on a wire rack.
- Place the tart in the refrigerator for 1 hour before serving it with whipped cream.

Serving Suggestions
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs wonderfully with the warm tart, creating a delightful hot-cold contrast.
- Whipped Cream: Serve each slice with a dollop of lightly sweetened whipped cream for a light and airy addition.
- Caramel Drizzle: Drizzle warm caramel salted butter sauce over the tart for an extra layer of sweetness and a beautiful presentation.
- Toasted Almonds: Sprinkle lightly toasted sliced almonds on top for added crunch and a nutty flavor that complements the frangipane.
- Dust with Powdered Sugar: Give the tart a final touch by dusting it with powdered sugar for an elegant and classic finish.
- Berry Compote: A spoonful of berry compote, such as raspberry or blueberry, adds a fruity contrast to the pear and almond flavors.
- Crème Anglaise: Offer a side of crème anglaise, a classic custard sauce, for those who enjoy a creamy and rich accompaniment.
- Fresh Berries: Garnish the plate with a handful of fresh berries, such as raspberries or strawberries, for a pop of color and a refreshing complement.
Tips for this recipe
Storage Instructions
In the fridge: This classic pear frangipane tart can only be kept in the fridge for about 3-4 days in a airtight container or under plastic wrap.
In the freezer: You can also prepare it in advance and store it in the freezer wrapped in plastic wrap or in a storage box for up to 3 months.
Let it thaw gently in the refrigerator for 24 hours.
Variations & Substitutions
Recipe Questions
Which pears to choose to make a pear tart?
When making a pear tart, it's preferable to use canned pear halves in syrup or poach your own pears at home.
If poaching at home, choose ripe but firm pear varieties like Bartlett, Bosc pears, Anjou pears, or Comice, as they will hold their shape well during baking and provide excellent flavor for your tart.
How to Poach Fresh pears at home?
To poach pears at home, start by peeling and halving the pears. Next, make a sugary syrup by boiling 1 liter of water with 1 ¼ cups (250 g) of sugar in a large pot.
Add the pear halves to the syrup and simmer for 15 minutes until they become soft when poked with a knife. Remove, drain, and thinly slice the poached pears for use in fruit tart recipes.
Is it necessary to blind-bake the pie dough?
No, you don't need to bake the tart shell before adding the almond cream filling. The bottom of the crust will be sufficiently cooked and crunchy.

More Almond Tart Recipes
I hope you love this frangipane and pear tart recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Pear Frangipane Tart
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
Description
Frangipane pear tart recipe, French traditional Bourdaloue tart made with a sweet tart crust filled with almond cream and poached pears (for 8-10 inches/ 22-24 cm tart pan approx. 8 -10 slices)
Ingredients
Pastry crust dough
- 250 g (2 cups) Flour - all-purpose
- 80 g (¾ cup) Powdered sugar
- 50 g ( ½ cup) Almond meal - ground
- 1 pinch of salt
- 125 g (½ cup) Butter - unsalted and cold
- 1 Egg - room temperature
Almon filling
- 150 g (⅔ cup) Butter - unsalted and softened
- 150 g (¾ cup) Sugar - granulated
- 3 Eggs - room temperature
- 1 ½ teaspoons vanilla extract
- 150 g (1 ½ cup) Almond meal
3-4 Pears - canned pears, poached pear or ripe fresh pears
Instructions
Shortcrust pastry:
- In a container place the dry ingredients, flour, almond meal, powdered sugar and pinch of salt and mix with a tablespoon.
- Add the cold butter cut into pieces and mix with your hands, crushing the butter into the dry ingredients until you have a sandy mixture.
- Add the egg and mix quickly until you can gather the dough into a homogeneous ball.
- Cover with a plastic wrap and place in the refrigerator for 20 minutes.
Almond cream:
- In a large container place the chopped and softened butter with the granulated sugar and mix with an electric mixer on medium speed for 2-3 minutes until creamy.
- Add the eggs and vanilla extract and beat again to incorporate.
- Finish with the almond meal and beat again until smooth and creamy.
- Cover with plastic wrap until ready to assemble the tart.
Assembly:
- Take the shortcrust pastry dough out of the fridge and roll it out on a floured work surface or between 2 sheets of parchment paper with a rolling pin to a thickness of about 3 mm.
- Line an 8-10 inches / 22-25 cm tart pan or tart ring with the dough and cut out the edges of the dough.
- Fill the inside of the tart shell with the almond cream and smooth it with a spatula.
- Place the pear halves previously cut into thin slices on the almond cream.
- Sprinkle the flaked almonds all over the tart.
Baking:
- Preheat the oven to 350°F/180°C and bake the tart for about 45 minutes until it is golden brown around the edges.
- Remove the tart from the oven and allow it to cool completely in its pan before removing it from the pan and placing it carefully on a large serving dish.
- Place the tart in the refrigerator for about 1 hour before serving.
Notes
Storage: in the refrigerator for up to 3-4 days and up to 3 months in the freezer.
Sugar syrup: Mix 50 g of sugar with 50 g of water in a saucepan and bring to a boil for 5 minutes until you have a fluid syrup. Apply the syrup with a pastry brush to the top of the cold tart before serving.
You can also simply warm up some apricot jam and apply it to the top of the tart to make it shine.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: tart, dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 888
- Sugar: 26.2 g
- Sodium: 264.8 mg
- Fat: 59.7 g
- Carbohydrates: 61.5 g
- Protein: 24.5 g
- Cholesterol: 133.5 mg
This tart is really delicious, thank you for the recipe