This poached pear and almond frangipane tart is a truly elegant pear dessert – tender poached pears, rich almond cream and buttery sweet shortcrust pastry come together in an easy but impressive dessert worthy of any elegant dinner party. With clear step‑by‑step photos, this almond and pear tart recipe shows you exactly how to make a stunning, show‑stopping bake perfect for holidays and entertaining
This beautiful tart has its roots in France, where it's known as Tarte Bourdaloue - a classic Parisian creation made with poached pears and silky almond cream. I fell in love with it the first time I baked it, and over the years it's become our family's celebration dessert. Birthdays, holidays, dinner parties… if there's an occasion, this tart is on the table. There's something about the combination of tender pears and rich frangipane that feels both elegant and comforting, and it's one of those bakes my family asks for long before I've even preheated the oven.
If it’s desserts and sweet treats your looking for……check out some of my other recipes:
- Easter mini egg cookies
- big fluffy scones
- Banana bread muffins
- Homemade shortbread biscuits
- Vanilla creme brulee
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Ingredients and substitutions
See recipe card for full ingredient list with quantities.
- Pears – Use firm pears that hold their shape when stewed or poached - Conference or Williams work beautifully. If pears are out of season, tinned pears (well‑drained) can be used in a pinch, though fresh gives the best flavour.
- Ground Almonds – These form the base of the frangipane (almond cream). You can swap for finely ground hazelnuts or pistachios for a twist, but the classic almond and pear tart recipe flavour comes from almonds.
- Almond Essence – A little goes a long way. It boosts the nutty flavour of the frangipane. If you don't have any, vanilla extract works, but the tart will be slightly less traditional.
- Cinnamon Stick (for poaching) – Adds warmth and depth to your poached pear recipe. You can replace it with a star anise pod or a pinch of mixed spice for a different aromatic note.
- Lemon & Orange Slices (for poaching) – These brighten the syrup and give the pears that classic French Tarte Bourdaloue flavour. If you're missing one, just double up on the other – or add a splash of orange or lemon juice instead.
- Sweet Shortcrust Pastry – You can absolutely make your own – homemade pastry gives the tart that buttery, melt‑in‑the‑mouth finish and is well worth the extra few minutes. But if you're short on time (or it's one of those busy family days), a good‑quality shop‑bought sweet pastry works beautifully too. No judgement here – both versions bake up into an impressive dessert.
How do I make poached pear and frangipane tart?
This tart may look like something straight out of a Parisian patisserie, but the steps are wonderfully approachable. From poaching the pears to mixing the almond cream and baking the sweet shortcrust pastry, I'll walk you through each stage so you can create this elegant show‑stopper with confidence. Let's get into it
Step 1: Sift the flour, icing sugar and a pinch of salt into a bowl. Add the cold, cubed butter and rub it in with your fingertips until it resembles breadcrumbs
Step 2: Lightly whisk the eggs, pour them into the bowl and bring the dough together with a fork, then your hands. Shape into a disc, wrap and refrigerate for at least 1 hour
Step 3: How to poach pears for frangipane: While the pastry chills, peel the pears, slice them in half and scoop out the cores. Place them in a pan with the sugar, vanilla essence, sliced lemon, sliced orange and a cinnamon stick. Add enough water to cover. Gently simmer for 10-15 minutes until tender. Leave to cool in the poaching liquid.
Step 4: Lightly flour a 20cm fluted tart tin. Roll out the chilled pastry and line the tin, leaving some overhang to allow for shrinkage. Prick the base with a fork and chill again for 30 minutes.
Step 5: Blind bake: Line the pastry with foil and fill with baking beans or rice. Bake at 190°C for 15 minutes. Remove the foil and beans, then bake for a further 7-10 minutes until dry but not browned.
Step 6: Trim the edges: Using a sharp knife (a bread knife works well), carefully trim the overhanging pastry for a neat finish
Step 7: In a bowl, beat together the softened butter, sugar, eggs, ground almonds and almond essence until smooth and creamy. I use an electric whisk
Step 8: Spread the frangipane mixture evenly into the tart case. Slice the cooled pears and fan them out on top as shown in the step‑by‑step photos.
Step 9: Bake at 190°C for 40-45 minutes until the top is lightly golden and the frangipane is set.
Step 10: Glaze: Warm 2 tablespoon apricot jam with 2 tablespoon water in the microwave. Brush gently over the tart for a glossy, elegant finish
Serving suggestions
This poached pear and almond frangipane tart is one of those desserts that needs very little to shine – it's already a show‑stopper. But here are a few simple touches that make it even more special
- Serve warm or at room temperature – The almond cream softens beautifully as it cools, and the flavours of the poached pears become even more fragrant.
- Add a scoop of vanilla ice cream – Classic, simple and perfect with the warm frangipane….This is my sons favourite, ice cream and a glass of milk!
- Or go for crème fraîche – Its slight tang cuts through the sweetness and gives a very French Tarte Bourdaloue finish.
- Dust with icing sugar – A light snowfall just before serving makes it look even more elegant for entertaining.
- Pair with coffee or dessert wine – A strong espresso or a small glass of something sweet turns this into a true dinner‑party finale
Variations
Storage and freezing
Storing:
Once baked and cooled, this pear frangipane tart keeps beautifully. Cover it and store in the fridge for up to 3 days. The flavours actually deepen, and the almond cream stays wonderfully soft.
Reheating:
If you prefer it warm, pop slices into a low oven for a few minutes until gently heated through. It brings the frangipane back to life without drying it out.
Freezing the Tart:
You can freeze the fully baked tart. Let it cool completely, wrap it well and freeze for up to 1 month. Defrost in the fridge overnight, then warm in the oven to crisp the pastry again.
Freezing the Pastry:
Homemade sweet shortcrust pastry freezes perfectly. Wrap the dough disc tightly and freeze for up to 3 months. Defrost in the fridge before rolling.
Freezing the Poached Pears:
Poached pears can also be frozen in their syrup for up to 2 months. This is a great make‑ahead trick for busy celebrations - simply thaw gently and pat dry before assembling the tart.
- Pick the right pears – Go for firm ones – the kids love helping choose them at the shop, and they hold their shape beautifully when poached.
- Let the pears cool in the syrup – It makes them extra tender and flavour-packed. My wife always sneaks a taste when I'm not looking!!
- Chill that pastry – Twice if you can. It keeps the sweet shortcrust pastry crisp and stops it shrinking.
- Trim after blind baking – It's the easiest way to get that neat, bakery-style edge without any stress.
- Room‑temperature ingredients = smoother frangipane: Soft butter and eggs make the almond cream light and fluffy.
- Fan the pears generously – This is the fun bit – little hands love helping arrange the slices into a fancy pattern.
- Glaze while warm – A quick brush of apricot jam gives it that glossy, "wow" finish.
- Make it ahead – I often bake it the night before a celebration. The flavours settle beautifully, and it frees me up to wrangle the kids the next day.
FAQ
Can I make this tart the day before?
Absolutely – in fact, it tastes even better the next day. The flavours settle, the frangipane softens and it slices beautifully. Perfect when you've got kids running around and need dessert sorted early.
Do I have to poach the pears?
Yes, for this recipe you do. Poaching gives the pears that tender, melt‑in‑the‑mouth texture and lovely flavour. The kids always try to pinch one while they're cooling
What if my pastry shrinks?
Chill it twice - once after making it and again after lining the tin. This is the magic trick for neat, bakery‑style edges.
Can I use shop‑bought pastry?
Of course. Homemade sweet shortcrust pastry is lovely, but shop‑bought works brilliantly when life gets busy (which, let's be honest, is most days).
My frangipane looks a bit curdled – is it ruined?
Not at all. It often looks that way before baking. Once it's in the oven, it puffs up and smooths out perfectly.
What goes well with a frangipane tart?
This tart is already a bit of a show‑off, but it pairs beautifully with a few simple extras. A scoop of vanilla ice cream is always a winner with the kids, while the grown‑ups tend to go for a dollop of crème fraîche or softly whipped cream. A drizzle of warm chocolate sauce never hurts either. And if it's a special occasion, a little dessert wine or a strong coffee makes it feel properly fancy
What is a frangipane tart called?
The classic French version of this dessert is known as Tarte Bourdaloue – a Parisian favourite made with poached pears and almond cream. It sounds fancy, but once you've made it a couple of times, it becomes one of those comforting family bakes everyone asks for.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
poached pear and frangipane tart
Ingredients
Sweet pastry
- 340 grams plain flour
- 150 grams cold cubed Butter
- 90 grams icing sugar
- 2 eggs
- pinch salt
Poached pears
- 4 pears
- 150 grams sugar
- 1 lemon
- 1 orange
- 1 cinnamon stick
- 1 tsp vanilla essence
- water
Frangipane
- 150 grams soft butter
- 150 grams caster sugar
- 3 eggs
- 150 grams ground almonds
- 1 teaspoon almond essence
Glaze
- apricot jam
- poached pear liquid
Instructions
Make the pastry
- Sift the flour, icing sugar and a pinch of salt into a bowl. Add the cold, cubed butter and rub it in with your fingertips until it resembles breadcrumbs
- Lightly whisk the eggs, pour them into the bowl and bring the dough together with a fork, then your hands. Shape into a disc, wrap and refrigerate for at least 1 hour.
Poach the pears
- While the pastry chills, peel the pears, slice them in half and scoop out the cores. Place them in a pan with the sugar, vanilla essence, sliced lemon, sliced orange and a cinnamon stick. Add enough water to cover. Gently simmer for 10-15 minutes until tender. Leave to cool in the poaching liquid.
Blind bake the pastry tart case
- Lightly flour a 20cm fluted tart tin. Roll out the chilled pastry and line the tin, leaving some overhang to allow for shrinkage. Prick the base with a fork and chill again for 30 minutes.
- Blind bake: Line the pastry with foil and fill with baking beans or rice. Bake at 190°C for 15 minutes. Remove the foil and beans, then bake for a further 7-10 minutes until dry but not browned.
- Trim the edges: Using a sharp knife (a bread knife works well), carefully trim the overhanging pastry for a neat finish
Make the frangipane
- In a bowl, beat together the softened butter, sugar, eggs, ground almonds and almond essence until smooth and creamy. I use an electric whisk
assemble the tart and bake
- Spread the frangipane mixture evenly into the tart case. Slice the cooled pears and fan them out on top as shown in the step‑by‑step photos.
- Bake at 190°C for 40-45 minutes until the top is lightly golden and the frangipane is set.
- Glaze: Warm 2 tablespoon apricot jam with 2 tablespoon water in the microwave. Brush gently over the tart for a glossy, elegant finish
Notes
- Simple but stunning – This poached pear and frangipane tart looks like a bakery showpiece but is genuinely an easy but impressive dessert for entertaining.
- Perfect poached pears – Let the pears cool in their syrup – it's the secret to the best poached pear recipe ever with beautiful flavour all the way through.
- Classic almond cream – The frangipane (almond cream) gives that rich, soft centre every great almond and pear tart recipe needs.
- Dinner‑party ready – A true show‑stopping holiday dessert that wouldn't look out of place in a Mary Berry or BBC Good Food spread.
- Make‑ahead friendly – The sweet shortcrust pastry and poached pears can be prepared in advance, making this a stress‑free, elegant dinner party dessert.
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Pairing
These are my favorite dishes to serve with [this recipe]:
