Tarte Bourdaloue


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.
3,3013/5 for 2 ratings
Grade this recipe:

Last modified on: March 15th 2020

For 1 tart, you will need:

Change those ingredients for: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
37 min.50 min.1 hour 27 min.
Keeping: A few hours in the fridge.
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?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Tarte Bourdaloue : Photo of step #1
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.

Stage 2 - 10 min.
Tarte Bourdaloue : Photo of step #2
Peel 4 Pears and cut into 4 lengthways. Remove and discard the core.

Stage 3
Tarte Bourdaloue : Photo of step #3
If you'd like an attractive garnish, keep the stalk ends of 3 or 4 pears.

Stage 4 - 10 min.
Tarte Bourdaloue : Photo of step #4
Poach the pear quarters in 1 litre Poaching syrup at a gentle simmer.

Stage 5 - 5 min.
Tarte Bourdaloue : Photo of step #5
When the pears are tender (a knife balde should pass through easily), drain them.

Stage 6 - 4 min.
Tarte Bourdaloue : Photo of step #6
Then dice fairly coarsly.

Stage 7 - 3 min.
Tarte Bourdaloue : Photo of step #7
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).

Stage 8 - 3 min.
Tarte Bourdaloue : Photo of step #8
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
Tarte Bourdaloue : Photo of step #9
If you have kept some pear stalks, arrange these around the tart.

Stage 10 - 2 min.
Tarte Bourdaloue : Photo of step #10
Then add the diced pears.

Press them down gently and make the top even.

Stage 11 - 40 min.
Tarte Bourdaloue : Photo of step #11
Bake for about 40 minutes.

Stage 12
Tarte Bourdaloue : Photo of step #12
Slip off the metal square after the tart has cooled. You can then glaze the top using a brush.

Stage 13
Tarte Bourdaloue : Photo of step #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 valueProteins CarbohydratesFats
3,745 Kcal or 15,680 Kj68 gr426 gr196 gr
187 %26 %40 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
166 Kcal or 695 Kj3 gr19 gr9 gr
8 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
3,745 Kcal or 15,680 Kj68 gr426 gr196 gr
187 %26 %40 %30 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, How to poach peaches, Peach Melba, Coupe Augustin, Peach and green tea tart, ... All
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Exotic fruit tart, Apricot and almond cream tart, Plum tart, Rhubarb tart, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Pear, grapefruit and pistachio tart, Flaked almond tart, Cherry and pistachio tarts, Exotic fruit tart, ... All
PearsPears: You can check-out other recipes which use it, like for example: Pears and caramelised walnut samosas , Fruit salad, Pear, grapefruit and pistachio tart, French Family Cake, Fresh fruit in sabayon, ... All

Other recipes you may also like

[Lebanese Tabbouleh]
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
10,7023.9/5 for 18 ratings 48 min.
[Gingerbread]
Gingerbread
Maybe this recipe will bring back memories.
63,8384.2/5 for 10 ratings 1 hour 4 min.
[Chocolate tart]
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
68,497 15/5 for 1 ratings 2 hours 26 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
74,5234.2/5 for 19 ratings 1 hour 14 min.
[Crème brulée]
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
186,937 74.3/5 for 7 ratings 4 hours 38 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page