Poached Pear and Almond Tart Recipe

This easy, classic French tart combines a flaky, buttery pastry with a rich almond cream and tender poached pears for a dessert that feels elegant yet approachable. The contrast of crisp shell, creamy almond filling, and whole poached pears creates a memorable flavor and texture that’s perfect for dinner parties or holiday gatherings.

Made with a short, crumbly pastry and an almond-based filling that uses almond paste rather than ground almonds, this pear almond tart (a variation on tarte Bourdaloue) delivers deep almond flavor and a luxuriously soft interior. With a little planning—poaching the pears ahead of time and blind-baking the shell—this tart is easy to assemble and bakes to a beautiful golden finish.

📃 Why it Works

• The tart shell is made with a simple, hands-off method that creates a cookie-like, buttery crust without rolling or long chilling periods.
• Using almond paste for the filling gives a creamier, more intensely almond-forward frangipane compared to ground almonds.
• Poached whole pears keep their shape and add an elegant centerpiece; when poached just until tender they remain the perfect texture for baking.
• This recipe is flexible: use a store-bought crust and canned pears for a shortcut, or follow the full method for a patisserie-style result.

🛒 Ingredients and Notes

• Almond paste: Softer and less sweet than marzipan; ideal for fillings. If you must use marzipan, reduce or omit added sugar in the filling.
• Pears: Choose firm, just-ripe pears that hold their shape when poached—Bosc or Anjou work well. Overripe pears will break down.
• Vanilla: Vanilla sugar is optional; use pure vanilla extract or vanilla paste if preferred.
• Butter: European-style butter with lower moisture is ideal, but standard butter will also work—watch for leaking during baking.

🔪 Instructions

An important tool for this recipe is an 8″ or 9″ tart pan with a removable bottom. It makes unmolding the tart easy and preserves the fluted edges for a pretty presentation.

Step 1 – Poached Pears

Poach whole, cored pears in a gently spiced honey syrup so they stay intact and absorb delicate flavor.

1. In a large saucepan, heat water and honey until the honey dissolves and the liquid begins to shimmer. Add lemon, vanilla (sugar or extract), a cinnamon stick, and whole cloves.
2. Add peeled, cored pears with stems intact. Cover partly and simmer over low heat, turning occasionally, until the pears are tender but not falling apart—about 20–30 minutes depending on size and ripeness. Cool pears in the syrup; they can be poached up to two days ahead and refrigerated.

Step 2 – French Tart Shell

This method uses a simple brown-butter tart dough that comes together quickly without rolling. Blind-baking the shell first prevents a soggy bottom once the filling is added.

1. Preheat the oven to 350°F (175°C). In an ovenproof bowl combine butter, oil, water, sugar, and salt and place in the oven for about 15 minutes, until the butter is bubbling and just beginning to brown around the edges.
2. Carefully remove the hot bowl, add the flour, and stir quickly until the mixture forms a cohesive ball that pulls away from the sides.
3. Transfer the dough to the tart pan with removable bottom, reserve a small pinch of dough to patch potential cracks. When cool enough to handle, press the dough evenly into the pan and up the sides, then prick the base with a fork.
4. Bake 15 minutes or until golden. Patch any larger cracks with the reserved dough and allow the shell to cool completely before filling.

Step 3 – Almond Cream Filling

1. Beat almond paste with sugar and a bit of flour until smooth. If the paste is firm, warm it briefly in short bursts until pliable.
2. Beat in softened butter until the mixture is smooth and creamy.
3. Add the egg, egg white, lemon zest, a pinch of cinnamon, a splash of Amaretto (or a substitute), and a few drops of almond extract if desired. Mix until combined and glossy.

Step 4 – Assemble

1. Preheat the oven to 375°F (190°C). Place the pre-baked tart shell on a rimmed baking sheet.
2. Spread the almond filling evenly into the cooled shell. Stand the poached pears upright in the filling, spacing them evenly and pressing slightly so they sit securely. Scatter sliced almonds on top if using.
3. Bake for about 40–50 minutes, until the almond cream has set and browned slightly between the pears.
4. Cool the tart on a rack in the pan, then push the removable bottom up to release. Dust with powdered sugar or brush with a light glaze before serving.

Almond Paste or Marzipan?

Almond paste and marzipan are similar but different: almond paste is milder and less sweet, ideal for fillings; marzipan is sweeter and denser, better for molding and candies. If you substitute marzipan for almond paste, reduce or omit the sugar in the filling to avoid excess sweetness.

• Always drain and pat poached pears dry before placing them on the filling to avoid a soggy tart.
• If pears are very large, trim a small portion of the bottom after poaching for a neater presentation.
• Quince can be a delicious alternative to pears when in season.
• For a shortcut, use an 8″ or 9″ store-bought pastry shell and canned or jarred poached pears.
• Place the tart pan on a baking sheet before sliding it into the oven; melted butter can sometimes drip during baking.
• Oven temperatures vary—watch the tart toward the end of baking to prevent over-browning.

❓ Frequently Asked Questions

Amazing Whole Pear and Almond Tart

By Jas

This classic French poached pear tart is made with a golden-brown, buttery pastry shell filled with almond cream and whole poached pears.

Equipment

• Large saucepan
• 8″ or 9″ tart pan with removable bottom
• Oven-proof bowl or glass pan for the dough step

Ingredients

For Poached Pears:

• 5 small pears, peeled and cored, stems left intact
• 1 quart water
• 1/2 cup honey
• 2 tbsp vanilla sugar or 1 tbsp vanilla extract
• 1 cinnamon stick
• 4–5 whole cloves
• 1/2 lemon

For Tart Shell:

• 6 tbsp unsalted butter, cubed
• 1 tbsp oil (vegetable or canola)
• 3 tbsp water
• 1 tbsp sugar
• 1/8 tsp salt
• 5 oz (about 1 slightly rounded cup) all-purpose flour

For Almond Cream Filling:

• 6 oz almond paste
• 2 tsp sugar (omit if using sweet marzipan)
• 2 tsp all-purpose flour
• 6 tbsp unsalted butter, cubed and at room temperature
• 1 large egg, room temperature
• 1 egg white, room temperature
• 1 tsp lemon zest
• 1/8 tsp ground cinnamon
• 1 tsp Amaretto or similar liqueur (optional)
• 3–4 drops almond extract (optional)
• 1/4 cup sliced almonds (optional topping)

Instructions (Condensed)

1. Poach the pears in the honey-spiced syrup until tender, then cool in the syrup and refrigerate if not using immediately.
2. Make the tart dough by browning the butter in an ovenproof bowl, adding flour, and stirring to form a ball. Press into the tart pan and blind-bake until golden. Cool.
3. Beat almond paste with sugar and flour, then add butter. Mix in eggs, lemon zest, cinnamon, and liqueur until smooth.
4. Spread filling in the cooled shell, arrange poached pears upright, sprinkle sliced almonds, and bake until the filling is browned and set. Cool before unmolding and serving.

Notes

• If almond paste is firm, soften briefly in short bursts before working with it.
• Drain and pat poached pears dry to avoid excess moisture in the tart.
• Undercook the shell slightly during blind-baking rather than overbaking, since the tart will return to the oven for the filling to set.
• Adjust oven racks and watch the tart near the end of baking to prevent over-browning.
• Nutritional information is an estimate and varies based on brands and portion sizes.

Enjoyed this recipe? If you make it, consider leaving a rating or note for others in your own records—feedback helps refine technique and share variations.

Update Notes: This recipe was originally published in November 2013 and updated in May 2021 with new photos and tips.