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Overhead photograph of a whole pear tart - Tarte Bourdaloue - on a plate sitting on a slatted wooden table with autumn leaves and whole pears scattered around as decoration

Pear Tart - Tarte Bourdaloue

Chef Tripti
French Classic Pear Tarte Bourdaloue. Vegan and gluten free.
Prep Time 30 mins
Cook Time 45 mins
Tart base 15 mins
Total Time 1 hr 30 mins
Course Afternoon Tea, Dessert
Cuisine French


  • Fluted Tart tin with removable base 23cm ( 9 inch )
  • Digital scales


Poached Pears

  • 600 gms Large pears 4 in number
  • 100 gms Castor sugar
  • 750 ml Water
  • Juice of half a Lemon
  • 1 pod Vanilla

Almond Cream

  • 100 gms Ground almond
  • 80 gms Icing sugar
  • 100 gms Vegan butter block melted
  • 10 gms Cornflour
  • 1 teaspoon Flaxmeal
  • 59 gms water
  • 20 gms Rum


Poached Pears

  • In a large pot add the water, sugar and vanilla pod and bring to a boil.
  • Wash, peel and cut the pears in half length-wise. Then remove the core and the part where the stem is. See the video guide for how to prepare the pears.
  • Add the pear to the pot with the core side facing upwards, and simmer for 15 minutes.
  • Take off the heat and cover with a cartouche (see recipe notes for an explaination) and leave the pears overnight to infuse.
    Pear Tart. Overhead photograph of a pot containing pears covered by grease proof paper cartouche ready for poaching

Almond Cream

  • Pre heat the oven to 180ÂșC. ( fan assisted oven )
  • In a bowl mix the flaxmeal and water ( making flax egg). Set aside.
  • Melt the butter and set aside.
  • In another bowl, add the ground almond and cornflour. Add icing sugar, passed through a sieve, to insure there are no lumps.
  • Scrape out the vanilla from the vanilla pod and add to the bowl.
  • Add melted butter and the flax egg and mix.
  • If using rum or any other alcohol, add now and mix.
    Pear tart almond Frangipane mix. close up overhead photograph of spatula with frangipane mix on it over a bowl containing the mix
  • Pour the mixture into a pre-prepared tart base. Follow the link in the recipe for my plum tart for a vegan tart base recipe.
    Overhead photograph of almond Frangipane mix inside tart base. Sitting on a faux slate worktop
  • Remove the pears, drain, and place them on the top of the almond cream.
  • Bake in the oven for 30 minutes.
  • After 30 minutes check if the tart is ready. It should be a nice golden brown colour and a skewer should come out clean.
  • Remove from the oven and let it cool down.
  • Once cooled down, carefully remove from the tart tin.
  • If you are looking for a beautiful glaze, you can warm some apricot jam and brush it on. This will give it a nice shine. Or dust with icing sugar and sprinkle some flaked almond.
  • Serve warm or at room temperature.
Keyword dessert, Gluten free, vegan