Skip to content

The dessert, Regional

Pear and almond Bourdaloue tart

A Bourdaloue tart is a French pastry with poached pears over almond cream, glazed with apricot, serving 6 people. It takes 45 minutes of active work and comes together entirely in the morning for an evening dinner, with only the glaze added right before serving. It's medium difficulty, about €1.60 per person, and the key is draining the pears well so the almond cream doesn't turn soggy.

I'm bringing out a pastry classic, a Bourdaloue tart, with soft poached pears over almond cream and a glossy apricot glaze.

Pear and almond Bourdaloue tart
For
6 people
Work
45 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€1.60
Calories per person
460 kcalcalculated by Kiloach, your weight coach

A Bourdaloue tart earns its reputation from a simple balance, soft poached pears that still hold their shape, sitting on a moist almond cream scented with rum, all on a shortcrust base that stays crisp under a glossy apricot glaze. It's a classic French bakery dessert, the kind you find in good pastry shops, and it always makes an impression at the end of a meal.

It's a great choice for a family dinner or a get together with friends when you want a classic dessert that never misses, and pears make it an easy pick year round since they're available in every season. Serve it after a fairly simple main course, it has enough character to be the real finish to the meal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 5 steps, 55 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Make the whole tart in the morning, from poaching the pears to baking, it has plenty of time to cool before evening. There's nothing to do right before guests arrive, the tart just sits at room temperature. At serving time, warm the apricot jam and brush it over the tart while it's still slightly warm for a glossy last minute finish.

The ingredients

6 people

Dairy

  • Shortcrust pastry 1
  • Butter 100 g
  • Eggs 2

Fruits and vegetables

  • Pears 4

Pantry

  • Almond flour 100 g
  • Sugaroften in the pantry 100 g
  • Dark rumoften in the pantry 2 cl
  • Vanilla sugaroften in the pantry 1 tsp
  • Apricot jam 4 tbsp
  • Wateroften in the pantry 1 l

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the pears, cut them in half, remove the core and poach them gently in a vanilla sugar syrup. 15 min

    The pears should still feel firm under a knife, they'll finish cooking in the oven.

  2. Drain the pears on a kitchen towel and let them cool completely.

    Pat the tops dry too, it's the leftover water that makes a soggy tart.

  3. Whisk the soft butter, sugar, almond flour, eggs and rum into a smooth almond cream.

    Don't whisk too long, too much air will make it puff up then collapse.

  4. Roll out the pastry in a tart pan, prick the base, spread the almond cream and arrange the sliced pear halves in a fan shape.

    Cut each pear into thin slices without separating them at the base, then press down gently to fan it open.

  5. Bake at 180°C until the cream is nicely golden. 40 min

    Watch the edges, cover them with parchment paper if they brown faster than the center.

When it's time to serveThe final touches, right in front of your guests.

  1. Warm the apricot jam with a spoon of water and brush it over the warm tart with a pastry brush.

    Strain the jam through a sieve first, the glaze will come out mirror shiny.

Our tips to get it right

  • Pick pears that are still a bit firm, like Bartlett or Bosc, they hold up better during baking than very ripe pears that turn to mush.
  • Take the butter out well ahead for the almond cream, cold butter forms lumps you can't fix once the eggs go in.
  • If you're making your own shortcrust, blind bake it for a few minutes before adding the cream, the base stays cleaner under the weight of the pears.

The variations

  • Swap the pears for thinly sliced apples and you get an apple Bourdaloue tart, a bit tangier.
  • For an alcohol free version for kids, replace the rum with a spoon of orange blossom water or vanilla extract.
  • To save time, use well drained canned pears in syrup instead of poaching your own, skipping the poaching step entirely.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or black tea
  • Warm vanilla custard sauce

Storage

The tart keeps 2 to 3 days in the refrigerator, covered with plastic wrap or in a closed container, take it out a bit before serving so it's not too cold. It doesn't freeze well since the pears release water when thawed.

Questions about this recipe

Can you make a Bourdaloue tart with canned pears in syrup?

Yes, drain them well and pat them dry on a kitchen towel just like homemade poached pears. It's faster, but the flavor will be slightly less refined than fresh poached pears.

Why did the almond cream in my Bourdaloue tart deflate?

This usually happens when it's been whipped too much and trapped too much air. Mix just enough to get a smooth cream without trying to make it fluffy.

How do you arrange the pears nicely on a Bourdaloue tart?

Slice each pear half into thin strips without cutting all the way through at the base, then gently press it flat with your palm to fan it out. Arrange the fans in a circle starting from the center.

Can you replace the rum in the almond cream?

Yes, you can use orange blossom water, vanilla extract, or simply water if you're serving kids. The rum mostly adds a subtle aroma, not a dominant flavor.

Can a Bourdaloue tart be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 5 steps, when it's time to serve, 1 step.

How long does it take to make a Bourdaloue tart?

Allow 1 h 40 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a Bourdaloue tart?

About 460 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Bourdaloue tart cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Desserts for entertaining

See all
American apple pie The dessert

From around the world

American apple pie

  • 45 min of work
  • Prepared the day before
  • Medium, €1.50 per person

560 kcalcalculated by Kiloach

Tres leches cake The dessert

From around the world

Tres leches cake

  • 35 min of work
  • Prepared the day before
  • Easy, €1.50 per person

480 kcalcalculated by Kiloach