📝 About This Recipe
This classic French Pâtisserie staple, also known as Tarte Bourdaloue, marries the buttery crunch of a shortcrust pastry with a velvety, aromatic almond cream. Elegant poached pears are nestled into the frangipane, creating a stunning visual contrast and a delicate balance of floral sweetness and nutty depth. It is the quintessential dessert for celebrating pome fruits, offering a sophisticated finish to any seasonal dinner party.
🥗 Ingredients
Pâte Sucrée (Sweet Pastry)
- 1 1/2 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (cold, cubed)
- 1/2 cup Confectioners' sugar
- 1 large Egg yolk (beaten)
- 1/4 teaspoon Salt
Poached Pears
- 3-4 medium Bosc or Anjou pears (firm but ripe, peeled, halved, and cored)
- 1 cup Granulated sugar
- 3 cups Water
- 1 whole Vanilla bean (split and seeds scraped)
- 1 tablespoon Lemon juice
Almond Frangipane
- 1 cup Almond flour (blanched)
- 1/2 cup Unsalted butter (softened at room temperature)
- 1/2 cup Granulated sugar
- 1 large Egg (at room temperature)
- 1/2 teaspoon Almond extract
- 1 tablespoon Dark rum (optional, for depth of flavor)
Glaze and Garnish
- 1/4 cup Apricot preserves (strained)
- 2 tablespoons Sliced almonds (toasted)
👨🍳 Instructions
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1
Prepare the pastry: Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough just begins to clump together.
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2
Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. This rests the gluten and ensures a tender, flaky crust.
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3
While the dough rests, poach the pears. In a large saucepan, combine water, sugar, vanilla, and lemon juice. Bring to a simmer, then add pear halves. Cook for 15-20 minutes until tender but not mushy. Drain and pat dry thoroughly on paper towels.
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to an 11-inch circle and fit it into a 9-inch tart pan with a removable bottom. Trim the edges.
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5
Blind bake the crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and paper, and bake for another 5 minutes until the base is dry. Let cool slightly.
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6
Make the frangipane: Cream the softened butter and sugar together until pale and fluffy. Beat in the egg, almond extract, and rum. Fold in the almond flour until smooth.
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7
Spread the frangipane filling evenly over the bottom of the pre-baked tart shell using an offset spatula.
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8
Slice the poached pear halves crosswise into thin fans, keeping the shape of the pear intact. Use a spatula to lift each pear half and press it gently into the frangipane, spacing them evenly like spokes of a wheel.
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9
Reduce oven temperature to 350°F (175°C). Bake the tart for 35-40 minutes, until the frangipane has puffed up around the pears and turned a deep golden brown.
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10
Warm the apricot preserves with a teaspoon of water and strain. Brush the warm glaze over the pears and the frangipane for a professional, glossy finish.
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11
Sprinkle toasted sliced almonds around the edges and allow the tart to cool completely in the pan before releasing the sides.
💡 Chef's Tips
Always use cold butter for the pastry to ensure a crisp texture; warm butter will result in a greasy, tough crust. Ensure the poached pears are very dry before placing them on the frangipane, or the excess moisture will make the filling soggy. If the tart edges brown too quickly, tent them with a ring of aluminum foil halfway through baking. For the best flavor, use high-quality blanched almond flour rather than unpeeled almond meal. Bosc pears are preferred because they hold their elegant shape beautifully during the poaching and baking process.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of unsweetened Crème Fraîche to balance the sweetness. Pair with a chilled glass of Sauternes or a late-harvest Riesling. A light dusting of powdered sugar just before serving adds a touch of elegance. Serve alongside a hot cup of Earl Grey tea, which complements the floral notes of the vanilla-poached pears.