Almond And Pear Tart

A classic French tart with almond cream and poached pears, this Almond and Pear Tart is a 'must make' dessert recipe that's sure to impress!

The subtle frangipane flavour compliments the pears perfectly to make a stunning dessert.

This delicate tart, also known as Tarte Bourdaloue, has several different methods, however the one I favour the most has a crunchy biscuit base, rather than a sweet pastry base.

The almond cream filling is often referred to as frangipane, which is a mix of light vanilla and almond flavours.

Whilst it may look a little complicated, I can assure you that this almond and pear tart is quite simple to make. Chill a crushed biscuit base, poach the pears, mix the almond cream, then assemble and bake. The finished pear and almond tart is well worth it!

Similarly stunning desserts, such as my classic lemon tart, caramel flavoured pecan pie, and gluten free chocolate and almond torte are all favourites of mine - and perfect for when you want to serve something that little bit special!

Why You're Going To Love This Recipe

• Sure to impress - this pear frangipane tart will impress with its subtle almond and vanilla flavours and pretty presentation! The perfect dessert tart for any special occasion.
• No need to make pastry - this tart has a base made from crushed biscuits, in this case Butternut Snaps, with a crunchy and buttery coconut flavour that perfectly compliments the delicate almond cream and poached pears.
• Make ahead of time - this almond and pear tart is best served as is, or just slightly warmed, so it can easily be made in the morning, and then warmed just prior to serving, or served at room temperature. There's no need for any last minute rush!

What You Need

Choosing firm and unblemished pears is most important for the success of this classic pear tart. Using natural cinnamon quills and a quality vanilla bean paste add to the subtlety of the almond cream as well.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

For The Base

• Butternut Snaps - or a similar sweet crunchy cookie. I recommend Arnott's Butternut Snap biscuits as they have a slight coconut flavour and a crunchy sweetness that just works so well with this pear tart.
• Almond meal - is the same as ground almonds and can be purchased in the baking section of the supermarket. Or, you can make your own almond meal by grounding whole almonds if you prefer.
• Butter - melted. You can use either salted or unsalted butter in this recipe.

Poached Pears

• Pears - choose firm, unblemished pears. I like to use Beurre Bosc as their traditional pear shape and firm texture makes them excellent for cooking, particularly for poaching. In Australia, other varieties you could use include William Bartlett or Packham pears.
• Caster sugar - also know as superfine sugar.
• Cinnamon stick - rolled cinnamon quills have a warm, sweet and delicately spiced fragrance.
• Vanilla bean paste - the paste is a convenient way to combine the best qualities of pure vanilla extract and vanilla pods. Available in the baking section of the supermarket.

Almond Cream Filling

• Butter - softened to room temperature.
• Caster sugar
• Vanilla bean paste.
• Eggs - 2 large (approx 60g) eggs, at room temperature.
• Almond meal.
• Plain flour - also known as all purpose flour.
• Vanilla extract - the extract is a natural product and contains more pure vanillin than vanilla essence, which is synthetically based.
• Flaked almonds - have a creamy nut flavour. They're made by blanching whole almonds and then shaving into thin flakes. 
• Raw sugar - to sprinkle over the top.

Equipment Required

Basic kitchen equipment is required for this elegant almond and pear tart.

• 23cm tart tin - preferably with a removable base.
• Food processor or Thermomix - to crush the biscuits.
• Vegetable peeler or paring knife - to peel the pears.
• Saucepan - to poach pears in.
• Hand-held beaters, stand mixer or Thermomix - for creaming and combining the almond filling.
• Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

Gently poaching the pears in a simple syrup really brings out the best flavour in them. By using firm, barely ripe pears, such as Beurre Bosc, they will hold their shape and not break down during the poaching process.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 - Make The Biscuit Base

Lightly grease a 23cm (9 inch) tart tin with a removable base, and set aside.

Place the biscuits into a food processor or blender and mix until they resemble fine crumbs.

Place into a bowl with the almond meal and melted butter and mix until well combined.

Press the mixture firmly onto the base and sides of the tart tin and chill in the fridge for 30 minutes while you poach the pears.

If using a Thermomix: Chop the butter into chunks and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and almond meal and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds. Press mixture into your tart tin and chill as above.

Step 2 - Poach The Pears

Peel the pears, leaving the stem on at this stage, and place into a medium saucepan with the water, sugar, cinnamon stick and vanilla bean paste. The poaching syrup should almost completely cover the pears.

Gently simmer for 15 minutes or until the pears are just slightly softened (but not mushy). Gently remove pears from the saucepan and allow to cool (place on a paper towel).

Step 3 - Make The Almond Cream Filling

Whilst the pears are poaching, you can mix the filling.

Preheat oven to 180 degrees celsius (fan-forced) or 355 fahrenheit.

Place the softened butter, caster sugar and vanilla bean paste into a medium mixing bowl. Beat with a hand held beater or stand mixer until pale, creamy and fluffy.

Add the eggs one at a time, beating between each addition.

Stir through the almond meal, plain flour and vanilla extract to gently combine.

If using a Thermomix: Mix the softened butter, caster sugar and vanilla bean paste for 10 seconds, Speed 4 before scraping down the sides and repeating until pale, creamy and fluffy.

Reduce to Speed 2 and add the eggs one at a time through the MC hole. Add the almond meal, plain flour and vanilla extract and mix for 10 seconds, Speed 3. Scrape down the sides and repeat for a further 5 seconds.

Step 4 - Slice The Poached Pears

Once the pears have slightly cooled enough to handle, cut them in half to gently remove the core and stem (or use a corer).

Place the pear halves, cut side down, on the bench, and slice through the top section (don't slice the whole way through the pieces).

Step 5 - Assemble The Tart And Bake

Spread the filling mixture onto the chilled biscuit base, then carefully arrange the poached pears onto the filling.

Sprinkle with the flaked almonds and raw sugar, then bake for 45 minutes or until the filling has cooked through.

Allow to cool slightly before serving. Lightly dust with icing sugar (optional).

Expert Tips

Pears have such a delicate flavour when poached, and combined with the subtle flavours of almond, vanilla and cinnamon and a buttery biscuit base, this French Tarte Bourdaloue makes a stunning dessert.

• I like to use Arnott's Butternut Snap's for the biscuit base, as the butternut flavour compliments the pears well, however any crunchy plain, coconut or chocolate biscuit could be used if you cannot find Butternut Snaps.
• I recommend Beurre Bosc pears as the best variety for holding their firmness when poached. Pick firm, unblemished pears.
• Use room temperature ingredients (butter and eggs) as this helps the ingredients to blend easier and allows the baking process to start straight away when placed in the oven.
• If your almond and pear tart is browning too much on top, loosely cover tart with a piece of foil and continue baking.
• Storing - pear and almond tart can be kept for a day at room temperature or for up to 3 days if stored covered in the fridge.
• Freezing - pear frangipane tart also freezes well, however I recommend it be frozen for no more than 6 weeks otherwise it loses some of the delicate flavours. Allow to thaw completely in the refrigerator before serving either cold, or slightly warmed.

FAQs

Related Recipes

Whether it's for a special occasion coming up, or you just want to indulge in an elegant dessert because you can, do try this almond and pear tart recipe.

Here's a few more of my favourite special desserts to share.

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