French Pear Tart (Tarte Bourdaloue – Pear & Frangipane Tart)

Time: 1 h 30 min (including chilling)
Prep: 40 min | Cook: 30–35 min
Servings: 6–8
Difficulty: Medium

A classic French tart with pears and almond cream that my husband loves! This version is easy, delicious, and always gets everyone excited. Perfect for a cozy family dessert or a special treat.

Ingredients

For the pâte sablée (shortcrust pastry) – or buy ready-made:

• 100 g butter, cut into small cubes, softened
• 50 g sugar
• 180 g all-purpose flour
• A pinch of salt
• 1 egg

For the frangipane (almond cream):

• 100 g ground almonds
• 90 g sugar
• 90 g butter, softened
• 1 large egg
• 1 tsp flour (optional)
• 1 tsp vanilla extract or 2–3 drops almond extract

For the topping:

• 1 large can (≈800 g) of pears in syrup, drained and halved
• Optional: sliced almonds for decoration
• Optional: apricot jam or honey for glazing

Instructions

1. Prepare the pastry: Mix the butter, sugar, flour, salt, and egg until it forms a smooth dough. Shape into a ball, wrap in plastic, and chill in the fridge for at least 1 hour.
2. Preheat the oven: 175°C (fan) / 350°F.
3. Roll out the dough: On a lightly floured surface (or between parchment sheets), roll the dough to fit a tart pan (about 24–26 cm). Press into the pan, trimming edges if needed, leaving a small border.
4. Make the frangipane: Beat the softened butter with sugar until creamy. Add the egg, ground almonds, flour, and vanilla or almond extract. Mix until smooth.
5. Assemble the tart: Spread the frangipane evenly over the pastry, leaving a 1 cm border. Arrange the pear halves on top, gently pressing them into the cream. Decorate with sliced almonds if desired.
6. Bake: Bake for 30–35 minutes until the frangipane is set and golden. Let cool completely in the pan.
7. Optional finishing touch: Warm a little apricot jam or honey and brush over the pears for a shiny glaze.

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Serving Tips & Variations

• Serve slightly warm or at room temperature with a dollop of whipped cream or vanilla ice cream.
• For extra flavor, add a teaspoon of rum or orange blossom water to the frangipane.
• Use fresh poached pears instead of canned for a more refined version.

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Storage

• Keep covered at room temperature for 1 day, or in the fridge for up to 3 days.
• Best eaten the same day for the flakiest pastry, but still delicious the next day.

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To hubby, with love! ❤️