Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup.
Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
5,7343/5 for 2 ratings
Grade this recipe: Last modified on: March 15th 2020
For 1 tart, you will need:
- 0
250 g Sweetcrust pastry (pâte sablée) - 1
4 Pears - 2
1 litre Poaching syrup - 3
250 g Almond cream or frangipane - 4
30 g apricot glaze (optional) - Total weight: 2,250 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 37 min. | 50 min. | 1 hour 27 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few hours in the fridge.Step by step recipe
Stage 1 - 10 min.
Stand an 8-inch (20 cm) square metal dessert "ring" on a sheet of baking parchment laid on a baking sheet.
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.
Stage 2 - 10 min.
Peel 4 Pears and cut into 4 lengthways. Remove and discard the core.
Stage 3
If you'd like an attractive garnish, keep the stalk ends of 3 or 4 pears.
Stage 4 - 10 min.
Poach the pear quarters in 1 litre Poaching syrup at a gentle simmer.
Stage 5 - 5 min.
When the pears are tender (a knife balde should pass through easily), drain them.
Stage 6 - 4 min.
Then dice fairly coarsly.
Stage 7 - 3 min.
Preheat the oven to 390°F (200°C).
Take the tart case out of the fridge and trim off any spare pastry around the edge (you can use this to make small tarts).
Take the tart case out of the fridge and trim off any spare pastry around the edge (you can use this to make small tarts).
Stage 8 - 3 min.
Put a layer of 250 g Almond cream or frangipane in the tart case (it's no secret that the easiest way to do this is with a forcing bag.
Stage 9
If you have kept some pear stalks, arrange these around the tart.
Stage 10 - 2 min.
Then add the diced pears.
Press them down gently and make the top even.
Press them down gently and make the top even.
Stage 11 - 40 min.
Bake for about 40 minutes.
Stage 12
Stage 13
Your Tarte Bourdaloue is ready.
Remarks
Variations on the "Bourdaloue" theme can be made not only with different fruit, of course, but also with another sort of pastry for the case. It will still be just as good.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,967 Kcal or 8,235 Kj | 38 gr | 611 gr | 156 gr |
| 98 % | 15 % | 58 % | 24 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 87 Kcal or 364 Kj | 2 gr | 27 gr | 7 gr |
| 4 % | 1 % | 3 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,967 Kcal or 8,235 Kj | 38 gr | 611 gr | 156 gr |
| 98 % | 15 % | 58 % | 24 % |
How much will it cost?
- For 1 tart : 8.05 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Poire Belle Hélène, Pear and chocolate tart with a hint of mint, How to poach peaches, Coupe Augustin, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Pear tart with almond cream, Rhubarb tart, Apricot and almond cream tart, Mini almond-morello tarts, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Plum tart, Simple maple-syrup tart, Plum tart "En passant par la Lorraine", Crust for tea, Lemon tart, ... All |
| Pears: You can check-out other recipes which use it, like for example: Pears in red wine with blackcurrant , Fresh fruit in sabayon, Caramelized pear custard tart, Creamy plum and pear clafoutis, Pear and chocolate tart with a hint of mint, ... All |
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