Pear Tart
Ingredients
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- 4 cups water
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 4 Bosc pears – peeled, halved, cored
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp fine salt
- 9 tbsp unsalted butter – cut into pieces, softened
- 1 large egg yolk – lightly beaten
- 1/2 cup unsalted butter – softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 1 cup almond flour
- 1 tbsp all-purpose flour
- 1/4 cup apricot jam
- 1 tsp water
Instructions
1. Poach the pears: In a medium saucepan, combine 4 cups water, 1 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract. Bring to a simmer over medium heat, stirring to dissolve the sugar. Add the peeled, halved, cored pears and simmer gently, turning occasionally, until just tender when pierced, 15–20 minutes. Remove from heat, let cool 10 minutes in the syrup, then transfer pears to a plate to cool completely; pat dry before assembling.
2. Make the tart dough: In a mixing bowl, beat 9 tbsp softened unsalted butter with 0.5 cup powdered sugar and 0.25 tsp fine salt until smooth. Beat in 1 large egg yolk. Add 1.5 cups all-purpose flour and mix just until the dough forms moist clumps. Gather into a disc and press evenly into a 9-inch tart pan with a removable bottom. Dock the base with a fork and chill 30 minutes (or freeze 15 minutes). Meanwhile, heat the oven to 375°F (190°C).
3. Blind-bake the shell: Line the chilled shell with parchment and fill with pie weights. Bake 15 minutes, then remove parchment and weights and bake 5–8 minutes more, until just set and lightly golden. Cool on a rack for 10 minutes and reduce the oven to 350°F (175°C).
4. Make the frangipane: In a bowl, beat 0.5 cup softened unsalted butter with 0.5 cup granulated sugar until pale and fluffy, 2–3 minutes. Beat in 2 large eggs one at a time, then 1 tsp vanilla extract and 0.125 tsp fine salt. Fold in 1 cup almond flour and 1 tbsp all-purpose flour until smooth.
5. Assemble: Spread the frangipane evenly in the warm tart shell. Working with one poached pear half at a time, slice crosswise into thin slices, keeping the top end attached, then gently fan. Arrange all the fanned halves over the cream in a circular pattern.
6. Bake: Bake at 350°F until the frangipane is puffed, golden, and set in the center, 35–45 minutes; a toothpick inserted into the cream between pears should come out clean. Cool on a rack for 15 minutes.
7. Glaze and serve: Warm 0.25 cup apricot jam with 1 tsp water in a small saucepan until fluid, then brush over the hot tart. Cool at least 30 minutes more before unmolding and slicing.
Pear Tart, known in France as Tarte Bourdaloue when made with almond cream, is a refined pastry that pairs buttery crust, tender poached pears, and fragrant frangipane. The textures balance crisp shell, soft fruit, and a gently puffed almond filling, finished with a glossy apricot sheen. It’s elegant yet comforting, with aromas of vanilla and almond that make it as appealing for a dinner party as it is for a cozy afternoon treat.
This tart traces back to 19th-century Paris and a pastry shop on Rue Bourdaloue, where the pear-and-almond combination became a signature. Over time it spread through French patisserie and home baking, inspiring versions with canned pears or different glazes while keeping the essential format of sweet crust, almond cream, and fruit. Today it remains a staple of French dessert culture and a benchmark lesson in classical tart technique.