Pear Almond Tart (Slice)

A Tart Worth Every Bite

Boulangerie Christophe's Pear Almond Tart is a study in classic French pastry at its finest. A crisp, buttery pâte sablée shell is filled with a generous layer of rich frangipane (almond cream), then topped with halved or sliced ripe poached pears that sink gently into the almond filling as it bakes. The finished tart is glazed with warm apricot jam for a beautiful lacquered shine and a subtle fruity lift.

Every bite delivers the perfect contrast — the snap of the buttery shell, the soft richness of the almond cream, and the delicate, perfumed sweetness of the pear. Elegant, deeply satisfying, and unmistakably French.

The Pastry Shell

Christophe's pâte sablée is made fresh daily from organic flour, premium European-style butter, free-range egg yolks, and a touch of cane sugar. It's pressed by hand into the tart ring and blind-baked to a perfect golden crisp before filling — ensuring the base stays shatteringly short and never soggy, no matter how generous the filling.

Fresh Frangipane, Made Daily

The frangipane (crème d'amande) is made fresh each morning from ground blanched almonds, European-style butter, free-range eggs, cane sugar, and a touch of pure almond extract. It's smooth, rich, and deeply nutty — baking up into a soft, moist, almost cake-like layer that cradles the pear beautifully.

Ripe Poached Pears

Christophe selects firm, fragrant pears at peak ripeness, then poaches them gently in a light vanilla syrup until just tender. This extra step ensures the pears stay juicy and flavorful through the bake, rather than drying out or losing their delicate perfume. The result is a pear that's silky, sweet, and deeply aromatic.

Pure Ingredients

• Organic stone-milled flour
• Premium European-style butter (84% fat)
• Free-range eggs
• Sea salt
• Cane sugar
• Ground blanched almonds
• Pure almond extract
• Fresh ripe pears
• Vanilla bean
• Apricot glaze

No artificial flavors. No shortcuts. Just a tart that earns its place on any table.

Best enjoyed at room temperature the day of baking. Warm gently at 300°F for 5 minutes to revive the pastry. Pairs beautifully with a dollop of crème fraîche, a scoop of vanilla ice cream, or a strong black coffee.