Pear Tart — tarte aux poires Bourdaloue

i. Origin & history

Tarte Bourdaloue was reportedly invented in the 1850s on the Rue Bourdaloue in Paris by the patissier Fasquelle. It is one of the most beloved French fruit tarts.

ii. Ingredients

Makes 10 servings · scroll the side panel to adjust

• 1 sweet shortcrust pastry, blind-baked in a 23 cm tin
• 3 ripe pears, peeled, halved, cored
• 300 ml water
• 100 g sugar
• Strip of lemon peel
• 1 vanilla pod
• 120 g unsalted butter, soft
• 120 g sugar
• 120 g ground almonds
• 2 eggs
• 2 tbsp flour
• 2 tbsp pear poaching liquid
• Flaked almonds
• 2 tbsp apricot jam, warmed

iii. Method

1. Poach pears: simmer water, sugar, lemon peel and vanilla. Add pears; poach 15 min until just tender. Cool in syrup.
2. Make frangipane: cream butter and sugar; beat in eggs; fold in ground almonds, flour and 2 tbsp poaching liquid.
3. Spread frangipane in tart shell. Slice pear halves thinly across (keep the half-shape); place each on the frangipane in a spiral pattern; press gently.
4. Scatter flaked almonds. Bake at 180 °C for 35-40 min until golden.
5. Brush warm apricot jam over the tart for shine.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Tarte Bourdaloue is the canonical version. Spiced pear tart adds cinnamon. Pear-and-chocolate tart adds chocolate. Pear-and-frangipane galette is the rustic version.

vii. More from French

• Spiced Pear Tart — spiced pear tart
• Almond Tart — frangipane base tart
• Bakewell Tart — British almond-jam tart
• Apple Pie — British apple pie
• Apricot Crumble — apricot crumble
• Praline Tart — French praline tart