Are you searching for a dessert that’s elegant, utterly cozy, and perfectly captures the warming spices of the season? I know I am. For years, I bypassed tarts, convinced that making that beautiful, flaky pastry and complex filling required a week of French schooling. What a shame!
I’m here to tell you that mastering Spiced Pear and Almond Tart (a classic Tarte Bourdaloue variation) is surprisingly straightforward. This tart delivers a delicate, buttery crust, a rich, moist almond filling (frangipane), and beautiful, tender slices of spiced pear on top. The combination of warm cinnamon, nutmeg, and the earthy almonds with the soft fruit is pure perfection. I love how the rich frangipane keeps the pastry moist and flavorful for days. Ready to ditch the boring apple pie and learn the secrets to the ultimate pear and almond tart? Let’s get baking!
🥧 The French Framework: Ingredients for One 9-inch Tart
The structure of this Spiced Pear and Almond Tart relies on three main components: the flaky shortcrust pastry (pâte sablée), the rich almond filling (frangipane), and the tender, spiced pears. This recipe makes one 9-inch tart (about 8 servings).
H3: The Pâte Sablée (Sweet Shortcrust Pastry)
- 1 1/2 cups (180g) All-Purpose Flour: Provides the structure.
- 1/4 cup (50g) Powdered Sugar: For sweetness and tenderness.
- 1/2 teaspoon Salt: Balances the sweetness.
- 1/2 cup (1 stick or 115g) Unsalted Butter: Icy cold and cut into cubes. Crucial for flakiness.
- 1 large Egg Yolk: For binding and richness.
- 1 tablespoon Ice Water: Only if needed to bring the dough together.
H3: The Frangipane (Almond Filling)
- 1/2 cup (1 stick or 115g) Unsalted Butter: Softened to room temperature.
- 1/2 cup (100g) Granulated Sugar: Sweetens the filling.
- 1 large Egg + 1 large Egg Yolk: For structure and richness.
- 1 cup (115g) Almond Flour (Ground Almonds): The key flavor component.
- 2 tablespoons All-Purpose Flour: Adds stability.
- 1 teaspoon Vanilla Extract: For aroma.
H3: The Pear & Spice Topping
- 3 firm Pears (Bosc or Anjou): Peeled, cored, and sliced thinly lengthwise. Firm pears hold their shape best!
- 1/2 teaspoon Ground Cinnamon: The main warming spice.
- 1/4 teaspoon Ground Nutmeg: Adds aromatic depth.
- 1 tablespoon Lemon Juice: Prevents the pears from browning.1
- 2 tablespoons Apricot Jam: Thinned with 1 teaspoon water for the final glaze.
- 1 tablespoon Sliced Almonds: For garnish.
🔪 Part I: Mastering the Pastry (The Cold Start)
A flaky pastry crust is mandatory for a great tart. We use the pâte sablée (sandy dough) method, ensuring the butter remains in large, cold pieces.
H3: Making and Chilling the Dough
- Cut in the Butter: In a food processor (or using a pastry blender), pulse the flour, powdered sugar, and salt until combined. Add the icy cold butter cubes and pulse until the mixture resembles coarse crumbs or sand. Work quickly to keep the butter from melting!
- Add Egg Yolk: Add the egg yolk and pulse just until the dough starts to come together. If it’s too crumbly, add the ice water a teaspoon at a time.
- The First Chill (Crucial!): Gather the dough into a disk, wrap it tightly, and chill for a minimum of 1 hour (or up to 2 days). Cold dough prevents shrinkage during baking.2
H3: Blind Baking (The Par-Bake)
- Roll and Fit: Roll the chilled dough out to about a 1/8-inch thickness. Carefully fit it into a 9-inch tart pan (preferably one with a removable bottom). Trim the edges.
- The Second Chill: Freeze the lined tart shell for 15 minutes.
- Blind Bake: Line the pastry with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and paper, and bake for 5 minutes more until the base is dry but not colored.
🍐 Part II: The Almond Filling and Pear Prep
While the crust bakes, we prepare the creamy, nutty frangipane filling and the beautiful pear topping.
H3: The Velvety Frangipane
- Cream Butter and Sugar: In a medium bowl, cream the softened butter and granulated sugar until light and fluffy (use a hand mixer or stand mixer).
- Add Eggs: Beat in the egg and egg yolk one at a time, mixing well after each addition.
- Fold in Dry Ingredients: Whisk together the almond flour and all-purpose flour. Gently fold the almond mixture and vanilla extract into the butter mixture until just combined. Do not overmix! The frangipane should be a thick, velvety batter.
H3: Preparing the Pears
- Slice and Season: Peel and core the 3 firm pears. Slice them thinly lengthwise. Toss the slices gently with the lemon juice, cinnamon, and nutmeg. Tossing with lemon juice prevents browning.
♨️ Part III: Assembly, Bake, and Glaze
We assemble the tart, ensuring the pears are arranged beautifully, and finish with a simple glaze for shine and flavor.
H3: Assembly and Design
- Fill the Crust: Spread the frangipane filling evenly into the blind-baked tart shell.
- Arrange the Pears (Crucial for Looks!): Starting at the outside edge, arrange the spiced pear slices neatly and decoratively over the frangipane, overlapping them slightly. They should be arranged in a slight spiral pattern.
- Add Crunch: Sprinkle the sliced almonds over the top of the pears.
H3: Bake and Glaze
- Bake: Bake at 350°F (175°C) for 40 to 50 minutes. The tart is done when the frangipane is puffed, set, and golden brown, and the pears are tender.
- The Apricot Glaze (Mandatory!): While the tart is still warm, heat the apricot jam with 1 teaspoon of water until melted. Gently brush the warm glaze over the pears and frangipane. This adds a beautiful shine and seals in moisture.
- Cooling: Let the tart cool completely before slicing. The frangipane needs to set firmly.
🏆 Troubleshooting: Why Your Filling is Gooey
The two biggest challenges with fruit tarts are a soggy bottom and a filling that doesn’t set. If your frangipane is gooey, here is the likely issue.
H3: Common Tart Flaws
| Flaw | Probable Cause | Active Solution |
| Soggy Bottom | Skipped Blind Bake or Dough was too warm | Blind bake the crust! Freeze the tart shell before blind baking to prevent shrinkage. |
| Gooey Filling | Underbaked or Frangipane too loose | Ensure the filling uses the egg yolk (for stability); check internal temp; bake for the full time. |
| Crust Shrank | Not enough chilling time | Chill the dough for a minimum of 1 hour before rolling and fitting the pan. |
| Pears Sank | Frangipane was too soft | Ensure the butter/sugar mixture is properly creamed; chill the frangipane briefly before filling. |
- Humor Note: Did you try to roll out the dough without chilling it? You ended up with a greasy, sticky mess that stuck to the counter and taught you a lesson about patience! 😉
🥇 The Frangipane Formula: Almonds vs. Flour
Frangipane is the true engine of this tart. It’s a rich, almond-based cream that keeps the pear tender and the crust from getting soggy.
H3: Frangipane’s Role in Tart Stability
- Moisture Barrier: The high-fat almond cream acts as a barrier, preventing the moisture from the pears from seeping into the crust.
- Structure: Almond flour gives the filling a dense, stable structure when baked, providing a creamy, moist texture without being watery.
- Flavor: The rich, earthy flavor of the almonds is the perfect savory counterpoint to the sweet, spiced pears.
🍽️ Serving Suggestions: Making it Elegant
Spiced Pear and Almond Tart is best served at room temperature or slightly warm, allowing the rich flavors to fully develop.
- Classic Cream: Serve with a dollop of crème fraîche, lightly whipped cream, or vanilla bean ice cream.
- Garnish: A final dusting of powdered sugar or a small sprinkle of cinnamon adds elegance.
- Coffee Pairing: Pairs beautifully with strong coffee, espresso, or a glass of sweet dessert wine.
📊 Nutritional Information (Per Serving)
This information is based on the full recipe yielding 8 slices. This is a rich, satisfying, and decidedly French-inspired dessert. 🍐🔥
| Nutrient | Amount (Per Slice) |
| Calories 🔥 | 450 kcal |
| Total Fat 🧈 | 28 g |
| Saturated Fat | 12 g |
| Sodium | 150 mg |
| Total Carbs | 45 g |
| Fiber | 3 g |
| Protein | 8 g |
🎉 Conclusion: The Triumph of Autumn Spice
You successfully created an exquisite, flaky, and richly flavored Spiced Pear and Almond Tart. You mastered the crucial steps of blind baking, crafting a stable frangipane, and arranging the beautiful pear topping. You now possess the secret to a dessert that is truly a celebration of fall and winter spices.
Remember the golden rule of the tart: Chill the crust and cool the tart completely before slicing!
Now that you’ve mastered the ultimate autumn tart, are you pairing it with vanilla bean ice cream or a dollop of tangy crème fraîche? 🎯
