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.
36K 3/5 based on 2 reviews
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Last modified on: November 22th 2023

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

Change these quantities to make:
Times for this recipe
Preparation: 22 min.
Cooking: 40 min.
All in all: 1 hour 2 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 10 min.
Tarte Bourdaloue
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 - 4 min.
Tarte Bourdaloue
Cut 4 Poached pears into large cubes.

Stage 3 - 3 min.
Tarte Bourdaloue
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 4 - 3 min.
Tarte Bourdaloue
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 5
Tarte Bourdaloue
If you have kept some pear stalks, arrange these around the tart.

Stage 6 - 2 min.
Tarte Bourdaloue
Then add the diced pears.

Press them down gently and make the top even.

Stage 7 - 40 min.
Tarte Bourdaloue
Bake for about 40 minutes.

Stage 8
Tarte Bourdaloue
Slip off the metal square after the tart has cooled. You can then glaze the top using a brush.

Stage 9
Tarte Bourdaloue
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
Whole recipe
Energetic valueProteins CarbohydratesFats
15,608 Kcal or 65,348 Kj450 gr2,243 gr1,933 gr
780 %173 %212 %293 %
Per 100 g
Energetic valueProteins CarbohydratesFats
3,122 Kcal or 13,071 Kj90 gr449 gr387 gr
156 %35 %42 %59 %
Per tart
Energetic valueProteins CarbohydratesFats
15,608 Kcal or 65,348 Kj450 gr2,243 gr1,933 gr
780 %173 %212 %293 %
% 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).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 tart : 3.25 €

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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)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Mini almond-morello tarts, Hazelnut and chocolate biscuits, Tatin apple diplomat tart, Rhubarb tart, ... See them all 129

Almond cream or frangipane
Almond cream or frangipane

You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Ramekins with almonds, apples and lemon, Fondant-iced pithivier, Apple-almond shortbread tart, Mirlitons, ... See them all 278

Poached pears
Poached pears

You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Pear verbena tarts, Fresh fruit in sabayon, Rice pudding with chestnuts and poached pears, ... See them all 16

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