Pear Almond Tart (Bourdaloue tart)

Pear almond tart recipe - Lilie Bakery

A sweet and fruity family recipe: Pear almond tart ! On crunchy shortcrust pastry, soft almond cream and tender pears... An easy-to-prepare tart that will please as many people as possible at dessert time.

It is called “bourdaloue tart” or “pear amandine” depending on the region of France. But whatever its name: we happily take a second part!

What you will like with this pear tart

  • flavors : the sweetness of almond and pear combined in a very delicious pear almond tart…
  • textures : crunchy thanks to the shortcrust pastry, soft with the almond cream and totally melting with the pears…
  • difficulty level : completely achievable at home! Almond cream is child's play to make.
Easy almond pear tart - Lilie Bakery

Ingredient details

  • all-purpose flour : to make the shortcrust pastry, I use T55. It is lower in gluten than T45 and allows for better elasticity in the dough.
  • butter : I use soft but well softened butter, this is important for the shortbread dough and for the almond cream.
  • almond meal : it is what gives this delicious almond taste to the filling, it completely replaces the flour in this almond pear tart.
  • cream liquid : I add a little touch of cream to make the filling even softer after cooking.
  • pears : to avoid making the recipe more complex, I choose canned pears in syrup. To fill the tart mold you need 5 or 6 pear halves.

How to make a pear almond tart?

  1. We prepare the shortbread
  2. We place it au fridge
  3. We precook it baked
  4. We prepare the almond cream
  5. We place this cream on the bottom of the pie cooked
  6. We drain half pears and we slice them
  7. We place them in star on the bottom of the pie
  8. We sprinkle withflaked almonds
  9. We put the almond tart in the oven!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your Bourdaloue tart a success

  • bring your ingredients to room temperature (eggs, butter, cream): this allows them to be mixed more easily with the other ingredients and guarantees an optimal texture when tasting.
  • do not overwork the shortcrust pastry once the flour is added: otherwise it tends to become brittle, that would be a shame!
  • to know if the pear almond tart is cooked : it should be nicely browned on top, this is the best indicator for this tart.

How to taste almond pear tart?

This pear almond tart is delicious tasted plain ! For those with a sweet tooth, you can add a touch of whipped cream little sweet, or even a scoop of ice cream vanilla…

It can be enjoyed warm out of the oven or after completely cooling, it's up to you.

How to store Bourdaloue tart?

This almond pear tart keeps at room temperature (ideally under an airtight cover) for About 3 days. It's really the best way to fully enjoy its almond and pear flavor.

If you prefer, you can place it in the refrigerator but it will become a little less soft because of the butter it contains (which hardens on contact with the cold).

Bourdaloue tart - Lilie Bakery

Other recipes to try

If you like simple fruit-based recipes, I advise you to take a look at these other recipes on the blog, you might like them!

If you make this almond pear tart, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely pies!

Pear almond tart recipe - Lilie Bakery
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4.9 on 22 votes

Pear almond Tart (frangipane)

A tender pear tart with its tasty almond cream... It is called "Bourdaloue or "pear amandine" depending on the region of France. A lovely family recipe to share!
Prep time25 minutes
Cook time40 minutes
Total1 time 5 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Tarte
Yield: 6


Pâte sablée

  • 225 g flour T55
  • 110 g softened butter at room temperature
  • 45 g icing sugar
  • 1 medium egg at room temperature
  • 1 pinch of salt

Pear almond filling

  • 100 g softened butter at room temperature
  • 75 g light brown sugar
  • 2 medium eggs at room temperature
  • 120 g almond meal
  • 40 g liquid cream 30% mg at room temperature
  • 0,5 tsp natural vanilla extract
  • 1 pinch of salt
  • 1 large box of pears in syrup (5-6 half pears)
  • A few slivered almonds


Pâte sablée

  • Beat the soft butter and flour until you have a coarse sandy mixture. Add the icing sugar and mix. Then add the egg and salt. Beat until the dough forms and comes away from the edge of the container, without insisting too much to maintain an optimal texture for tasting.
  • Form a slightly flattened ball, wrap in cling film and refrigerate for about 30 minutes.
  • Preheat the oven to 180 ° traditional heat.
  • Roll out the dough on a floured work surface (or between two sheets of baking paper, this is easier). Grease a 24cm tart ring placed on a baking tray then place the dough in the tart ring. Press the dough into the corners, pressing the sides well. Cut off the excess from the top with a knife.
  • Prick the tart base with a fork and place in the freezer for 10 minutes (this prevents the edges from falling during cooking).
  • Bake for 15 minutes, and let the baking sheet cool for the rest.

Pear almond filling

  • Beat the soft butter and brown sugar until very creamy. Add the previously beaten eggs, almond powder, liquid cream, vanilla and salt then beat everything.
  • Drain the pear halves well in the syrup, cut them into thin slices widthwise.
  • Pour the almond cream onto the tart base and smooth. Place the pear halves (5 or 6) on the tart to form a star shape. Sprinkle with flaked almonds.
  • Bake at 180° traditional heat, for around 35-40 minutes (this varies a lot depending on the oven). The tart should be nicely browned on top. Remove from the oven, unrim the tart and leave to cool.


This almond pear tart can be kept at room temperature (ideally in an airtight container) for around 3 days. 
If you prefer, you can place it in the refrigerator, but it will become a little less soft because of the butter it contains (which hardens).
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
September 28, 2023



  1. Reply


    September 24, 2023

    5 stars
    What can I say about the taste and texture of this dough, shortcrust pastry that I made for the first time, except that it is sublime. The same goes for the almond filling, the recipe of which I will keep.
    Recipe followed to the letter and perfect result, just like the 3 chocolate dessert which is worth a pastry dessert. Good luck to you and thank you again for these good recipes.

    • Reply

      Lilie bakery

      3th October, 2023

      Thank you very much Catherine! This means a lot to me, I am delighted that you like the dough and the filling of the almond tart so much (in addition to the dessert), see you soon :)

  2. Reply


    3th October, 2023

    5 stars
    Since I've been recording your recipes, I've finally gotten started. It was for 10 so I made straight for 2 tarts and I cheated by buying pastry to roll out because the timing was tight. We also sprinkled the top with a little chocolate because I usually make a pear-chocolate tart and that's what I sold to others before deciding to make this recipe. Everyone had a great time, we got nothing but compliments! I had a complete cold so I didn't taste it the same evening, but 2 days and even 3 days later it is still excellent! A real treat. I'm going to have to make it again and this time by making the dough, to be able to taste it without waiting 3 days, and to let the colleagues who were jealous of my lunch dessert taste it.

    • Reply

      Lilie bakery

      6th October, 2023

      Thank you Helene! Glad you like this tart so much :) See you soon

  3. Reply


    13th October, 2023

    5 stars
    Pie made this morning. Recipe followed and very successful. I had some dough left so I made two tartlets which we enjoyed this afternoon.
    I am never disappointed when I make your cakes.
    Thank you very much.

    • Reply

      Lilie bakery

      16th October, 2023

      Thank you very much for your message Sylvie! See you soon :)

  4. Reply


    15th October, 2023

    5 stars
    Superb recipe, my guests enjoyed it! Thank you so much

    • Reply

      Lilie bakery

      16th October, 2023

      Thank you very much Deborah! See you soon :)

  5. Reply


    25th November 2023

    5 stars
    Hello Lilia,
    Unconditional success for this fresh pear tart for my part! I made a few small personal modifications. For example, I made half flour (mixture of gluten-free buckwheat, rice, etc. flours) and almond powder. And butter with coconut oil, but very little, given the fat of the almonds. A little less sugar too. A light and delicious recipe. Unanimously !
    Thank you so much….
    My suggestions might be of interest to gluten-free and dairy-free people.
    I'm going to comment on the pecan pie..

    • Reply

      Lilie bakery

      27th November 2023

      Thank you Cristina for your feedback! People looking for gluten-free and dairy-free products may be interested in the info, you're right. See you soon :)

  6. Reply


    18th February 2024

    5 stars
    This recipe is a marvel.
    The dough is well shortened, the filling is very good, not too sweet.
    I personally made my pears in syrup myself (water, sugar, good pepper and a star anise); It's very easy and so good.
    Thank you for this recipe. We all had a great time and it's written down in my notebook!!!

    • Reply

      Lilie bakery

      19th February 2024

      Thank you very much Diane! I'm happy that you like it so much :) See you soon

  7. Reply


    April 23th

    5 stars
    Hello, do you think it is possible to decorate this tart with chocolate?

    • Reply

      Lilie bakery

      April 24th

      Hello Christopher, yes it is possible to add dark pastry chocolate. You melt it alone or with a little liquid cream, then you spoon it over the cooked dough, before adding the almond pear filling. See you soon :)

  8. Reply


    4th May 2024

    5 stars
    Hello, does it make a difference if I creamed the butter with the sugar and the almond powder at the same time rather than the butter and the sugar alone? Small careless error...

    • Reply

      Lilie bakery

      5th May 2024

      Hello Emma, ​​if your butter is ultimately very creamy, and the sugar well dissolved, no this will have no impact. See you soon :)

  9. Reply


    23th May 2024

    5 stars
    I want it every day

    • Reply

      Lilie bakery

      1th June 2024

      Glad you like the almond pear tart Samc! See you soon :)

4.91 from 22 votes (13 ratings without comment)


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