This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
56 K 3/5 (2 reviews)
1 hour 2 min.
Easy
3.25 €
1 tart
4 IngredientsLast modified on: November 22th 2023
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 2 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 - ⌛ 4 min.
Cut 4 poacheds pears into large cubes.
Stage 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).
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 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.
Stage 5
If you have kept some pear stalks, arrange these around the tart.
Stage 6 - ⌛ 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 7 - ⌛ 40 min.
Bake for about 40 minutes.
Stage 8
Stage 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 400 RDI=150 % | 2,080 RDI=200 % | 1,860 RDI=280 % | 15,980 RDI=800 % | 66,900 RDI: 800 % |
| Per 100 g | 80 RDI=30 % | 420 RDI=40 % | 370 RDI=60 % | 3,200 RDI=160 % | 13,380 RDI: 160 % |
How much will it cost?
- For 1 tart : 3.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Late summer tart with plums and apricots, Apple and almond cream tart, Apricot clafoutis with almond cream, Mirlitons of Guipavas, Apple-almond shortbread tart, ... See them all 18
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple and almond cream tart, Cherry and pistachio tarts, Cottage cheese tart, Tarte Jurassienne, Rhubarb tart, ... See them all 45
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Rice pudding with chestnuts and poached pears, Pear and strawberry verrine with tiramisu cream, Fresh fruit in sabayon, Poire Belle Hélène, Pear verbena tarts, ... See them all 5
Other recipes you may also like
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine. May 10th 2023261 K 24.6 2 hours 45 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011336 K3.7 1 hour 15 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019655 K 24.4 2 hours 35 min.
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly. February 21th 2011171 K3 1 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024453 K4.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.