How to Make a Traditional French Tarte Bourdaloue (Pear Tart)

How to Make a Traditional French Tarte Bourdaloue (Pear Tart)

Tarte Bourdaloue is a classic French dessert that beautifully combines poached pears, almond cream (frangipane), and a buttery tart crust. Created in the 19th century by a Parisian pastry chef on Rue Bourdaloue, this tart remains a staple in French patisseries. Here’s how to make this delicious dessert from scratch.

Ingredients

For the Tart Crust (Pâte Sucrée)

• 250g (2 cups) all-purpose flour
• 125g (½ cup) unsalted butter, cold and cubed
• 100g (½ cup) granulated sugar
• 1 large egg
• ½ tsp salt
• 1 tsp vanilla extract

For the Almond Cream (Frangipane)

• 100g (½ cup) unsalted butter, softened
• 100g (½ cup) granulated sugar
• 2 large eggs
• 100g (1 cup) almond flour
• 1 tbsp all-purpose flour
• 1 tbsp dark rum (optional)
• ½ tsp almond extract

For the Poached Pears

• 3 ripe but firm pears (such as Bartlett or Anjou)
• 1L (4 cups) water
• 200g (1 cup) granulated sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1 cinnamon stick (optional)
• Juice of ½ lemon

For Garnish

• 1 tbsp sliced almonds
• 1 tbsp apricot jam (for glazing)

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Step 1: Prepare the Tart Crust

1. In a mixing bowl, combine flour, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. Add the egg and vanilla extract, mixing just until the dough comes together. Do not overmix.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 180°C (350°F).
5. Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim any excess and prick the base with a fork.
6. Line the crust with parchment paper and fill with pie weights or dried beans.
7. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until lightly golden. Let it cool.

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Step 2: Poach the Pears

1. Peel, halve, and core the pears.
2. In a saucepan, combine water, sugar, vanilla bean (split and scraped), cinnamon stick, and lemon juice.
3. Bring to a gentle simmer and add the pears. Cook for 15-20 minutes until they are tender but not mushy.
4. Remove from heat and let the pears cool in the syrup.

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Step 3: Make the Almond Cream

1. In a bowl, cream the softened butter and sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the almond flour, all-purpose flour, almond extract, and rum (if using). Mix until smooth.

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Step 4: Assemble the Tart

1. Spread the almond cream evenly over the pre-baked tart shell.
2. Remove the pears from the poaching liquid, pat them dry, and slice them thinly while keeping the shape intact.
3. Arrange the pear halves on top of the almond cream, fanning them slightly.
4. Sprinkle with sliced almonds.

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Step 5: Bake the Tart

1. Bake the tart at 180°C (350°F) for 35-40 minutes until the almond cream is set and golden brown.
2. Let the tart cool slightly.

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Step 6: Glaze and Serve

1. Warm the apricot jam with a tablespoon of water until smooth.
2. Brush the tart with the glaze for a beautiful shine.
3. Serve at room temperature or slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

Enjoy your homemade Tarte Bourdaloue, a delightful balance of juicy pears and nutty almond cream in a crisp tart shell!