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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.

20K 2 3

Last modified on: March 15^th 2020

Keywords for this recipe:Tart Poached pears Almond cream Pastry Classical

For 1 tart, you will need:

1 250 g Sweetcrust pastry (pâte sablée)
2 4 Pears
3 1 litre Poaching syrup
4 250 g Almond cream or frangipane
5 30 g apricot glaze (optional)
Total weight: 2,250 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
37 min.	50 min.	1 hour 27 min.

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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.

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).

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.

Stage 11 - 40 min.

Bake for about 40 minutes.

Stage 12

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

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.

Keeping

A few hours in the fridge.

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 %

% 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 syrup: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Peach Melba, Pear verbena tarts, Citrus tart, Pear and chocolate tart with a hint of mint, ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Pear tart with almond cream, Plum tart, Fondant-iced pithivier, Apricot and almond cream tart, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Plum tart, Pear and chocolate tart with a hint of mint, Pear, grapefruit and pistachio tart, Strawberry Verveine Tart , ... All
	Pears: You can check-out other recipes which use it, like for example: Pear and chocolate Paris puddings, Pear charlotte, Fresh fruit in sabayon, Dijonnaise pear cake, Apple and pear tart, ... All

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