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.
16K 2 3
Grade this recipe:

Last modified on: March 15th 2020

Keywords for this recipe:TartPoached pearsAlmond creamPastryClassical
For 1 tart, you will need:

Change these quantities to make: 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • 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.
Keeping
A few hours in the fridge.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,967 Kcal or 8,235 Kj38 gr611 gr156 gr
98 %15 %58 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
87 Kcal or 364 Kj2 gr27 gr7 gr
4 %1 %3 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
1,967 Kcal or 8,235 Kj38 gr611 gr156 gr
98 %15 %58 %24 %
% 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?
  • For 1 tart : 8.05 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Pear verbena tarts, How to poach peaches, Poire Belle Hélène, Pear and chocolate tart with a hint of mint, ... All
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Mini almond-morello tarts, Brioche slices with almond cream, Exotic fruit tart, Pear tart with almond cream, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Pear tart with almond cream, Mini almond-morello tarts, Lemon and grated apple tart, Plum tart, ... All
PearsPears: You can check-out other recipes which use it, like for example: Creamy plum and pear clafoutis, Belle-helene in a glass, Pear sorbet, French Family Cake, Sautéed pears with custard and orange syrup , ... All
Other recipes you may also like
Yvetot Douillons
Yvetot Douillons
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
51K4.3 1 hour 3 min. November 26th 2014
Scallop and leek pancakes
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks.
43K4.3 13 min. March 6th 2020
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
279K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
300K4.0 1 hour 11 min. February 21th 2011
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".
322K4.2 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 e-mail address 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