Pear Frangipane Tart (Tarte Bourdaloue)

Pear Frangipane Tart (Tarte Bourdaloue) features a crisp sweet-crust filled with rich almond frangipane and vanilla poached pears. A light pear glaze is the prefect finishing touch.

This classic and elegant tart is fit for any dessert table. Tarte Bourdaloue sounds fancy but it’s actually pretty easy to make. All the components can be made ahead of time.

Ingredients

Ingredient Notes:

• Lemon – Lemon zest and juice spark the flavor of the poached pears.
• Vanilla bean – Vanilla bean in the poaching liquid and in the almond filling adds a fragrant note to the tart. A half teaspoon of vanilla extract can be used in place of the bean in both the poaching liquid and the frangipane.
• Pears – Any type of pears will work for this recipe. Use pears that are ripe but still firm. Poach the pears just until they are tender.
• Rum – The rum is optional, but remember that alcohol enhances other flavors.
• Tart dough – A sweet crisp crust is made with short dough.
• Almond flour – Frangipane is, by definition, an almond batter. You can grind almonds to a fine powder to make your own almond flour or buy pre-made almond flour.

How to make Pear Frangipane Tart (Tarte Bourdaloue)

See the recipe card for detailed instructions and measurements.

• Bring the poaching liquid to a full boil. Add the pears. Reduce the heat to keep the poaching liquid at a steady simmer.
• Poach the pears until they are tender enough for a paring knife to easily pierce the fruit. Don’t overcook. Remove the pears from the pan, reserving the poaching liquid.
• Cool the pears to room temperature. You can use them to assemble the tart right away or hold them in the refrigerator in a covered container for 2-3 days.

• Bring the reserved poaching liquid to a full boil and cook until it’s reduced to about 1 cup of thick syrup. This can be done several days before assembling the tart.

• Combine the sugar, salt, butter and vanilla bean seeds in a mixing bowl. Cream until light and aerated.
• Add the eggs.
• Add the almond flour.
• At this point the batter can be used immediately or refrigerated for 2-3 days.

• Gather the components to assemble the Pear Frangipane Tart. All the components can be made 2-3 days ahead and held in the refrigerator.

• Roll the dough to fit 9″ or 10″ tart pan with a removeable bottom. Spread the frangipane into the tart shell.
• Slice the pears across the short side. Lift each pear half and set it into the franipane.
• Arrange the six halves evenly around the tart.
• Bake until the middle of the tart is set.

• Cool the tart for 10 minutes then brush lightly with some of the reduced poaching liquid.

Pastry Chef tips for this recipe

• The recipe for Tart Dough makes enough for 2-3 tart shells. I always make a full batch and freeze half for future recipes. You can make half the recipe if you don’t want extra dough. Scraps from rolling the tart dough can be rolled and cut into cookies for a quick snack.
• To test if the pears are done lift a pear half out of the poaching liquid using a large spoon. Use the tip of a paring knife to pierce the thickest part of the pear. The knife should glide in with just a little resistance.
• The tart is best the day it’s baked. But you can prepare all the components up to 2-3 days ahead. Assemble and bake the day it is to be served. Serve it slightly warm or at room temperature.
• You will not use all the reduced poaching syrup to glaze the tart. But don’t throw away the extra syrup. Refrigerate the pear syrup and use it to sweeten yogurt for breakfast, iced tea or homemade lemonade or use it in your favorite cocktails.
• Leftovers can be refrigerated 2-3 days or kept at room temperature for 1-2 days. The refrigerator may soften the crust but the pears will hold up longer in the refrigerator.

You night also like: Pear Custard Tart, Apple Frangipane Tart, Pear Galette, Vanilla Pear Pie, French Apple Cake, French Apple Tart, Rustic Plum Cake.

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