Pear & Almond Tart
The Pear & Almond Tart, or Tarte Bourdaloue, has its roots in 19th-century Paris, where it was first crafted by a pastry chef on the elegant Rue Bourdaloue. What began as a simple Parisian creation soon became a symbol of French sophistication and culinary artistry.
This tart captures the perfect harmony of texture and flavor — tender, poached pears gently resting in a rich, buttery almond cream called frangipane, all embraced by a crisp golden crust.
Its charm lies not only in taste but in its timeless beauty. Over the decades, it traveled beyond France, inspiring pastry chefs and home bakers worldwide to recreate its delicate elegance.
Today, the Pear & Almond Tart remains a celebration of balance — sweet yet subtle, rich yet refined. Each slice tells a story of tradition, warmth, and indulgence, inviting you to experience the magic of Paris with every comforting, aromatic bite.
Instructions
15 stepsPoach the Pears:
Gather your required ingredients.
Peel and core the pears.
In a saucepan, combine water, cinnamon stick, vanilla, lemon zest, and honey. Bring to a simmer and poach the pears for 40 minutes, until tender and aromatic.
Let cool, then slice into thin quarters or fan shapes.
Prepare the Crust:
In a large bowl, beat softened butter with coconut sugar until creamy.
Add almond meal and beat again.Then, add the egg and beat until smooth.
In a separate bowl, whisk together the cornstarch, gluten-free flour, and salt.
Gradually fold the dry mix into the wet using a spatula until a dough forms.
Chill for 10 minutes, then roll out and line a 18–20 cm tart pan. Trim edges.
You may pre-bake the crust at 175°C/350°F for 7–10 minutes, or use it raw for a softer finish.
Make the Filling:
In a bowl, whisk together mascarpone, sugar, eggs, vanilla extract, cornstarch, and ground almonds.
Mix until smooth and creamy.
Assemble and Bake:
Pour the mascarpone cream into the crust.
Arrange sliced poached pears on top in a decorative pattern. Sprinkle with almond flakes.
Bake at 175°C/350°F for 35–40 minutes, until the tart is slightly puffed and golden brown.
Recipe Notes
Serving Suggestion:
Let the tart cool to room temperature or refrigerate for a few hours before slicing. Serve with a drizzle of honey or a scoop of vanilla bean ice cream.
