Ginger-Infused Pear Bourdaloue on Flaky Puff Pastry
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This elegant French dessert layers homemade ginger jam and rich almond cream on buttery puff pastry, topped with pear quarters and candied lemon. The key is pre-baking the pastry so it stays crispy under the moist fillings.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
What Makes This Tart Stay Crispy Instead of Soggy?
Traditional French pastry technique shows that blind baking—pre-cooking the puff pastry with weights—sets the structure before adding wet ingredients. Professional chefs know this prevents the dreaded soggy bottom that happens when moisture seeps into raw dough.
By cutting the pears into quarters and fanning them, you create space for the confit lemon to be pushed into the almond cream. This allows the citrus oils to infuse the frangipane directly while baking.
The ginger jam acts as a flavor bridge between the rich almonds and sweet pears. Cutting the ginger into tiny cubes instead of grating it gives you pleasant little bursts of spice that cut through the buttery richness.
Ingredients
Recipe yields 6 servings
For the Ginger Jam
| Amount | Ingredient | Notes |
|---|---|---|
| 150 g | fresh ginger root | peeled and cut into a fine brunoise (tiny 2mm cubes) |
| 150 g | granulated sugar | — |
| 120 g | water | — |
| 15 g | lemon juice | — |
For the Pastry Base
| Amount | Ingredient | Notes |
|---|---|---|
| 320 g | all-butter puff pastry sheet | high-quality, chilled |
For the Almond Cream (Frangipane)
| Amount | Ingredient | Notes |
|---|---|---|
| 100 g | unsalted butter | softened to room temperature |
| 100 g | granulated sugar | — |
| 100 g | almond flour | finely ground |
| 50 g | large egg | room temperature |
| 5 g | vanilla bean paste or extract | for aromatic depth |
For Assembly and Finishing
| Amount | Ingredient | Notes |
|---|---|---|
| 450 g | poached pear quarters | drained and patted very dry, cut into quarters |
| 40 g | confit lemon peel | finely diced |
| 60 g | neutral glaze or apricot jam | strained and warmed for brushing |
Instructions
Make the Ginger Jam
- 1
Cut the Ginger into Tiny Cubes
Peel the ginger and cut it into a fine brunoise—cubes no larger than 2mm.
- 2
Simmer the Jam
Combine the ginger brunoise, 150g sugar, water, and lemon juice in a small saucepan. Simmer over medium-low heat for 15-20 minutes until the ginger turns translucent and the syrup thickens.
- 3
Cool Completely
Transfer the jam to a bowl and let it cool to room temperature before using.
Prepare and Blind Bake the Pastry
- 4
Roll and Dock the Pastry
Roll the chilled puff pastry into a 28cm circle or rectangle. Prick it all over with a fork.
- 5
Blind Bake with Weights
Place the pastry on a baking sheet lined with parchment. Cover with another sheet of parchment and fill with baking weights. Bake at 200°C / 400°F for 12 minutes.
- 6
Finish Baking Uncovered
Remove the weights and parchment, then bake for 3 more minutes until the surface is dry.
Make the Almond Cream and Assemble
- 7
Prepare the Almond Cream
Cream the softened butter and 100g sugar together until pale. Whisk in the almond flour, egg, and vanilla until smooth.
- 8
Spread the Ginger Jam
Spread 120g of your cooled ginger jam in a thin, even layer over the pre-baked pastry base, leaving a 2cm border.
- 9
Pipe the Almond Cream
Transfer the almond cream to a piping bag and pipe it in a spiral over the ginger jam.
- 10
Prepare and Arrange Pears
Cut the poached pear halves into quarters. Arrange nine quarters in a sundial fan pattern on top of the cream.
- 11
Add the Confit Lemon
Place the diced confit lemon into the gaps of almond cream between the pears and push them down into the cream. Ensure they are never on top of the pears.
Final Bake and Glaze
- 12
Bake Until Golden
Bake at 180°C / 350°F for 25-30 minutes until the almond cream is golden brown and firm.
- 13
Glaze for Shine
Once the tart is completely cool, brush the pear pieces with warm neutral glaze or strained apricot jam.
Tips & Tricks
If your ginger jam is too runny: Simmer it a few minutes longer until it coats the back of a spoon and doesn't immediately run off.
If your puff pastry gets soggy: Make absolutely sure your pears are patted bone-dry with paper towels before placing them on the cream. Excess moisture is the enemy of crispy pastry.
If lemon pieces are burning: Ensure the confit lemon dices are pushed well into the almond cream rather than sitting on top of the pears; the cream protects them from direct heat.
Frequently Asked Questions
Why do I need to pre-bake the puff pastry?
Puff pastry contains many layers of butter that need high heat to puff. If you add the moist almond cream and pears to raw dough, the weight and moisture prevent the pastry from rising, giving you a soggy bottom. Pre-baking sets the structure first so it stays crisp and flaky even under wet toppings.
Can I use fresh pears instead of poached ones?
You can, but they must be very ripe like Williams or Anjou. If the pears are too firm, they won't soften enough in the 25-minute baking window and you'll have crunchy fruit. Poached pears are preferred because they offer a consistent melt-in-the-mouth texture every time.
What is neutral glaze and can I make it at home?
Neutral glaze (nappage) is a clear pectin-based jelly used to give pastries shine. You can easily make a substitute by heating 2 tablespoons of apricot jam with 1 teaspoon of water, then straining out the solids. It gives the same beautiful sheen and a hint of sweetness.
How do I store leftovers?
This tart is best eaten the day it's made to enjoy the crispness of the puff pastry. You can store leftovers in an airtight container at room temperature for 24 hours. Avoid the fridge if possible—the humidity softens the pastry layers and makes them lose that satisfying crunch.