French Pear Tart Bourdaloue With Apricot Rum Glaze Recipe

I absolutely love this recipe because it combines the elegant simplicity of poached pears with the rich, nutty flavor of almond cream, creating a sophisticated dessert that feels like an instant escape to a charming Parisian café. Plus, the touch of dark rum and the apricot glaze add layers of warmth and sweetness, making each bite feel like a little indulgent celebration perfect for impressing friends on Instagram.

A French Pear Tart Bourdaloue is a beautiful dessert. It is a classic, simple recipe with stunningly elegant results.

Poached Bosc pears sit atop a rich almond cream filling, with a touch of rummy apricot in the glaze. The tart shell is a delicious, flaky, shortcrust shell.

My husband and I have made this a couple of times, and it is easily one of our favorite desserts ever. After preparing it the first time, I knew I needed to feature it on the blog.

Ingredients

Pears:
Offer natural sweetness and dietary fiber that boost texture and taste.

Almond Flour:
Contributes a protein-rich, healthful-fat essence with a pleasantly nutty flavor.

Vanilla Bean:
Imbues the tart with aromatic profundity and intrinsic sweetness.

Apricot Jam:
Imparts a sugary, fruity gloss with a suggestion of tang.

Dark Rum:
Imparts a lavish, intricate flavor profile to the glaze and filling.

Lemon Juice:
Contributes a bright, tangy note that offsets sweetness.

Ingredient Quantities

• 1 9-inch sweet tart crust, pre-baked
• 4 ripe pears, preferably Bosc or Bartlett
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 vanilla bean, split
• 1 cup almond flour
• 1/4 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon dark rum
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/4 cup apricot jam
• 1 tablespoon dark rum
• 1 tablespoon water
• Powdered sugar, for dusting (optional)
• Sliced almonds, toasted (optional)

Instructions

1. Poach the Pears:
Take the pears and peel, halve, and core them. Get a medium saucepan and combine 1 cup water, 1 cup granulated sugar, juice from 1 lemon, and a split vanilla bean inside. Place the saucepan over medium heat and bring it to a simmer. Add the pears to the poaching liquid and let them cook gently for about 15-20 minutes, until they become tender. Once they are finished cooking, remove them and allow them to cool.

2. Prepare the Almond Cream Filling:
In a bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the dark rum, almond extract, almond flour, all-purpose flour, and salt until well combined.

3. Preheat the Oven:
Set your oven to 350°F (175°C) to warm up.

4. Fill the Tart Shell:
Evenly spread the almond cream into the tart crust that has already been baked.

5. Arrange the Pears:
Cut the poached pear halves into thin slices, keeping them together. Slightly fan each pear half and arrange it over the almond cream so that the narrow end of the pear half points toward the center.

6. Bake the Tart:
Position the tart on a baking sheet and bake for 40-45 minutes, or until the almond cream has puffed and turned a golden brown.

7. Make the Apricot Rum Glaze:
As the tart is in the oven, I warm the apricot jam, 1 tablespoon dark rum, and 1 tablespoon water in a small saucepan over low heat until all the ingredients blend into a smooth mixture. I then pour the mixture through a sieve to ensure that any and all solids are removed.

8. Glaze the Tart:
After baking, take the tart and warm apricot-glaze the pears and almond cream.

9. Cool and Decorate:
Let the tart cool to room temperature. Optional: Before serving, dust with powdered sugar and sprinkle toasted, sliced almonds over the top.

10. Serve: Cut and relish your French Pear Tart Bourdaloue with Apricot Rum Glaze!

Equipment Needed

1. Medium saucepan
2. Peeler
3. Knife
4. Cutting board
5. Bowl
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Oven
10. Baking sheet
11. Small saucepan
12. Sieve
13. Pastry brush
14. Cooling rack
15. Tart pan
16. Optional: Sifter for powdered sugar

FAQ

• Q:Can I use canned pears instead of fresh pears for this tart?

  A: The recommendation is that you use fresh pears for the best flavor and texture. Canned pears can be used, though, and in a pinch, they can be used instead of fresh pears—just be sure to drain them well.

• Q:How can I tell if the pears are ripe enough to use?
  Pears should be somewhat yielding to the touch, near the stem. They should have some give when pressed and be slightly soft for optimal flavor and texture.
• Q:Can this tart be made gluten-free? A: It is indeed possible. Swap out the all-purpose flour for a blend of gluten-free flours.
• Q:Is it permissible to leave out the rum in the frangipane filling? A: Yes, you can leave out the rum or substitute it with a teaspoon of vanilla extract to infuse the filling with flavor, minus the alcohol.
• Q:What is the apricot rum glaze supposed to do? A: The apricot rum glaze is supposed to make the tart shiny and is supposed to flavor it in a way that makes you think, “Oh, Apricot! Rum! Glaze!”
• Q:How should I store the tart if I have leftovers?
  A: Keep any remaining tart in a sealed container in the fridge for no more than 3 days.
• Q:Is it possible to make parts of the tart ahead of time? A: It is possible to make the tart crust and bake it ahead of time, and the pears can be poached and kept in the fridge until you need them.

Substitutions and Variations

4 ripe pears, with a preference for Bosc or Bartlett varieties: Substitute with ripe Anjou or Comice pears.
One vanilla bean, split: Replace with 1 teaspoon pure vanilla extract.
1 cup almond flour: You can substitute with 1 cup of finely ground hazelnuts or walnuts.
1 tablespoon dark rum: Use 1 teaspoon vanilla extract or brandy in its place.
1/4 cup apricot jam: You like a glaze effect that’s similar? Go with peach or apple jelly instead.

Pro Tips

1. Choose Pears Carefully: Opt for ripe but firm Bosc or Bartlett pears for the best texture and flavor. Overripe pears can become mushy during poaching.

2. Manage the Poaching Time: Keep a close eye on the poaching process to ensure pears become tender but do not overcook. Test them with a fork; they should be soft but still hold their shape.

3. Enhance Flavor Depth: When creaming butter and sugar for the almond cream, beat until pale and fluffy to incorporate air, which will help create a light texture.

4. Fan and Arrange Pears Nicely: For a visually appealing dessert, slice the pear halves thinly and fan them out evenly over the almond cream. This not only looks elegant but also ensures even cooking.

5. Achieve a Perfect Glaze: Strain the apricot rum glaze before applying it to the tart to remove any fruit chunks, ensuring a smooth, professional finish that shines beautifully on the pears.