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Tarte Bourdaloue

Name: Tarte Bourdaloue
Prep time: 22 min
Cook time: 40 min
Total time: 1 h 2 min
Yield: 1 tart
Cuisine: French
Ingredients: 250 g sweetcrust pastry (pâte sablée); 4 poacheds pears; 250 g almond cream; 30 g apricot glaze

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.

61 K 3/5 (2 reviews)520518

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: November 1^st 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 tart, you will need:

1 250 g sweetcrust pastry (pâte sablée)
2 4 poacheds pears
3 250 g almond cream
4 30 g apricot glaze (optional)
Total weight: 500 grams

Times for this recipe

Preparation

25 min.

Cooking

40 min.

All in all

1 hour 5 min.

Preparation 25 min.

Cooking 40 min.

When should you start or finish this recipe?

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Step by step recipe

Step 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.

Step 2 - ⌛ 4 min.

Cut 4 poacheds pears into large cubes.

Step 3 - ⌛ 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).

Step 4 - ⌛ 3 min.

Put a layer of 250 g almond cream in the tart case (it's no secret that the easiest way to do this is with a forcing bag.

Step 5

If you have kept some pear stalks, arrange these around the tart.

Step 6 - ⌛ 2 min.

Then add the diced pears.

Press them down gently and make the top even.

Step 7 - ⌛ 40 min.

Bake for about 40 minutes.

Step 8

Slip off the metal square after the tart has cooled. You can then glaze the top using a brush.

Step 9

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.

Keeping: A few hours in the fridge.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	41 g RDI=15 %	38 g RDI=51 %	538 kcal RDI=27 %	2,250 kJ RDI=27 %
Whole recipe	40 g RDI=62 %	205 g RDI=77 %	188 g RDI=257 %	2,688 kcal RDI=134 %	11,252 kJ RDI=134 %