Pear Tart Recipe – A Classic French Dessert with Frangipane and Poached Pears

There’s something timeless about a Pear Tart Recipe. This classic French dessert, often known as Tarte Bourdaloue, combines buttery pastry, rich almond cream (frangipane), and tender, perfectly poached pears. It is elegant enough for dinner parties yet approachable enough for the home baker. Unlike rustic galettes or quick puff-pastry desserts, a pear tart showcases refined French pastry techniques such as pâte sucrée, frangipane filling, and delicate glazing.

In this article, you’ll find everything you need to master the pear tart recipe from scratch: the best pears to use, how to poach them, step-by-step crust techniques, baking tips, storage advice, and creative variations such as chocolate–pear or pistachio–pear combinations. By the end, you’ll have both a professional-quality dessert and the confidence to experiment with your own twists.

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Pear Tart Recipe – Quick Snapshot

• Prep time: 40 minutes (including dough chilling and pear poaching)
• Cook time: 40–50 minutes
• Total time: 1 hour 20 minutes – 1 hour 30 minutes
• Servings: 8 slices (one 9–10 inch tart)
• Skill level: Intermediate (pâte sucrée + frangipane)
• Best for: Holiday gatherings, fall desserts, dinner parties, or café menus

Ingredients for the Pear Tart Recipe

For the Tart Crust (Pâte Sucrée)

• 1 ½ cups (190 g) all-purpose flour
• ½ cup (115 g) unsalted butter, cold and cubed
• ¼ cup (30 g) powdered sugar
• 1 large egg yolk
• 1–2 tablespoons ice water
• Pinch of salt

Pro Tip: Pâte sucrée (French sweet tart dough) is sturdier than pie dough and perfect for holding creamy fillings like frangipane without collapsing.

For the Almond Frangipane Filling

• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 1 cup (100 g) almond flour (finely ground almonds)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (optional, for stronger nutty flavor)

For the Pears

• 3–4 firm Bosc or Anjou pears (ripe but not too soft)
• 3 cups water
• ½ cup sugar
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• ½ cup white wine or brandy (optional, for depth of flavor)
• 1 cinnamon stick or star anise (optional, for warm spice notes)

For the Glaze and Garnish

• ¼ cup apricot jam (thinned with 1 tablespoon hot water)
• 2 tablespoons sliced almonds (optional)
• Powdered sugar for dusting

Tools & Equipment Needed

• 9–10 inch tart pan with removable bottom
• Rolling pin and parchment paper
• Food processor or pastry cutter for dough
• Saucepan for poaching pears
• Pastry brush for glazing
• Baking weights for blind baking (optional)

Step-by-Step Pear Tart Recipe

Step 1: Make the Pâte Sucrée (Sweet Tart Dough)

1. In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
2. Add egg yolk and ice water gradually until dough just comes together. Do not overmix.
3. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Tip for Flaky Crust: Use the fraisage technique press dough gently on the counter with the heel of your hand. This layers the butter and flour, resulting in a tender crust.

Step 2: Poach the Pears

1. Peel pears, cut in half, and core them with a melon baller.
2. In a saucepan, combine water, sugar, vanilla, and optional wine or spices. Bring to a gentle simmer.
3. Add pears and poach 15–20 minutes until tender but not mushy. Cool pears in the syrup for maximum flavor.

Variation: Poach pears in red wine for a dramatic presentation and deeper flavor.

Step 3: Prepare the Frangipane Filling

1. Cream softened butter and sugar until pale and fluffy.
2. Beat in eggs one at a time.
3. Add almond flour, vanilla, and almond extract until smooth.
4. The filling should be spreadable and slightly thick.

Step 4: Assemble the Pear Tart

1. Roll chilled dough between two sheets of parchment to ⅛ inch thick.
2. Line tart pan, trim edges, and chill again for 15 minutes.
3. Spread frangipane evenly into the tart shell.
4. Slice pears thinly and fan them across the filling or arrange halved pears for a traditional French look.

Step 5: Bake the Pear Tart

• Bake in a preheated oven at 350°F (180°C) for 40–50 minutes, until frangipane is golden and set.
• Check doneness: the center should no longer jiggle, and a skewer should come out clean.

Step 6: Glaze and Finish

• Warm apricot jam with a splash of hot water.
• Brush glaze over pears for shine and moisture.
• Garnish with toasted sliced almonds or powdered sugar.

Tart Packaging Ideas: Creative, Eco-Friendly, and Practical Solutions for Bakeries

Variations on the Pear Tart Recipe

1. Chocolate Almond Pear Tart – Add 2 oz melted dark chocolate to frangipane.
2. Pistachio Pear Tart – Swap almond flour for ground pistachios.
3. Rustic Pear Galette – Free-form tart baked on a sheet pan.
4. Puff Pastry Pear Tart – For a shortcut version with fewer steps.
5. Gluten-Free Pear Tart – Use almond flour crust or oat-based dough.
6. Vegan Pear Tart – Replace butter with vegan margarine and eggs with aquafaba.

Best Pears for Pear Tart Recipe

Not all pears bake equally. For the best results:

• Bosc Pears: Firm texture, hold shape well after poaching and baking.
• Anjou Pears: Sweet but sturdy, great for slicing.
• Bartlett or Comice: Softer varieties, best eaten fresh or used if you prefer a more delicate texture.

Troubleshooting Common Issues

• Soggy Bottom: Blind bake tart shell or brush with egg white before filling.
• Undercooked Pears: Poach longer before arranging on tart.
• Frangipane Too Wet: Reduce egg or bake slightly longer with foil covering edges.
• Collapsed Filling: Ensure oven is properly preheated and do not overwhip eggs.

Storage and Make-Ahead Tips

• Make ahead: Prepare dough and frangipane 1–2 days in advance. Refrigerate pears in their poaching liquid overnight.
• Storage: Baked tart keeps in the fridge for up to 3 days.
• Freezing: Wrap tightly and freeze up to 1 month. Reheat at 300°F (150°C) until warmed through.

Serving Suggestions

• Pair with vanilla ice cream or whipped cream.
• Drizzle with caramel or chocolate sauce.
• Serve with dessert wines like Sauternes, Moscato, or Champagne for a luxurious pairing.

Frequently Asked Questions (FAQ)

1. Do I need to blind-bake the crust?

It depends on your filling. With frangipane, blind-baking is optional, but it helps prevent sogginess.

2. What pears are best for baking?

Bosc and Anjou are ideal. They keep their shape while baking, unlike Bartlett which softens too much.

3. Can I use canned pears?

Yes, but drain them well. Fresh pears give better texture and flavor.

4. How do I keep pears from browning?

Dip peeled slices in water with lemon juice before arranging on the tart.

5. Can I freeze a pear tart?

Yes, cool completely, wrap in foil, and freeze. Reheat in a low oven before serving.

Conclusion

Mastering the Pear Tart Recipe brings together the best of French pastry: buttery pâte sucrée, rich frangipane, and perfectly poached pears. Whether you stick to the classic almond-and-pear tart or branch out with chocolate or rustic galettes, this dessert never fails to impress.

If you’re ready to bake like a Parisian pastry chef, save this recipe and try it for your next special occasion. Elegant, fragrant, and versatile a pear tart is the ultimate blend of tradition and creativity.