✨ Introduction
Beneath a golden veil, sweetness quietly arrives...
Between the tenderness of pears, the richness of almond cream, and the crispness of a homemade shortcrust pastry, this pear almond tart is an invitation to indulge. A comforting classic you can make with ease, for a result worthy of the finest patisseries.
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🏛️ The Origins of the Recipe
The pear almond tart is often confused with the famous Bourdaloue tart, but their histories are distinct.
The original Bourdaloue tart was created in 1860 by Monsieur Coquelin, a pastry chef and owner of the famous Pâtisserie Bourdaloue, located in Paris’ 9th arrondissement.
At the time, it was a simple almond tart - without pears! The addition of poached fruits came later.
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🍐 What’s the Difference Between a Bourdaloue Tart and an Almond Tart ?
These two tarts are culinary cousins, but differ in two main ways :
• The base : Bourdaloue tarts are traditionally made with shortcrust pastry and almond cream enriched with poached fruits (pears, apricots, or peaches).
• The presentation : the Bourdaloue tart arranges halved pears in a star pattern, often whole and thinly sliced.
By contrast, a classic almond tart typically features a rosette of thin pear slices, much like an apple tart.
In today’s kitchens, the lines often blur, and everyone adapts to their tastes. The recipe below blends both traditions into a generous, easy-to-make, and melt-in-your-mouth version.
📎 Ingredients
For the shortcrust pastry (or your preferred base) :
• 200 g flour
• 100 g cold butter, diced
• A pinch of salt
• 1 egg
• 50 g powdered sugar (or use store-bought pastry to save time)
For the almond cream :
• 100 g almond flour
• 100 g soft butter
• 100 g sugar
• 2 eggs
• 1 tbsp flour (optional)
• A few drops of almond extract (optional)
For assembling :
• 4 pear halves in syrup (or fresh poached pears)
• Sliced almonds
• Powdered sugar (for finishing)
👨🍳 Preparation
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Prepare the shortcrust pastry :
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Mix the flour, powdered sugar, and salt.
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Add the butter and rub it in with your fingers.
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Add the egg and mix until a smooth dough forms.
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Shape into a ball, wrap in plastic wrap, and chill for 30 minutes.
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Roll out and place in a 24–26 cm tart pan. Prick the base with a fork.
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Make the almond cream :
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Cream the butter and sugar together until smooth.
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Add the eggs one at a time, then the almond flour.
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Add the flour for a firmer texture if desired.
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Stir in a few drops of almond extract if using.
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Assemble :
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Spread the almond cream over the crust.
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Arrange the pear halves, well-drained, cut side down.
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Slice into fans if desired for a prettier finish.
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Sprinkle with sliced almonds (optional).
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Bake :
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Bake at 180°C (350°F, convection) for 35 to 40 minutes, until golden and set.
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Finish :
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Let cool slightly.
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Dust with powdered sugar before serving.
🍰 Tips & Variations
• Which pear variety to use ?
For a tender, flavorful result, go for ripe Williams, Comice, or Conference pears.
• Fresh or canned pears ?
If using fresh, poach them first in a light vanilla syrup for a soft and fragrant touch.
• Want more depth of flavor ?
Add a splash of dark rum or a pinch of cinnamon to the almond cream.
• Craving crunch ?
Mix in hazelnut flour or sprinkle chopped hazelnuts before baking.
• Fruity variations :
Swap pears for apricots, figs, or apples using the same almond base.
🛠️ Recommended Equipment
• 🔸 32 cm Tart Pan – Quid Sweet Grey
Perfect for even baking and elegant presentation.
👉 View product
• 🔸 Stand Mixer
For a smooth, airy almond cream :
• Smeg – 4.8 L, 50's Style
• Kenwood – 7 L Titanium Chef Patissier XL
• 🔸 Kitchen Scale
To measure every ingredient precisely :
• Smeg Collezione – 1.8 L Bowl, Matte Black
• Adler – Removable Bowl
• 🔹 Knife Block – Ninja Foodi StaySharp
Perfect for slicing pears into elegant fans.
👉 View 6-Piece Set
May this tart fill your kitchen with sweet aromas and your table with a little moment of joy. Enjoy every bite of this melt-in-your-mouth delight !
