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.
33K 2 3
Grade this recipe:

Last modified on: November 22th 2023

Keywords for this recipe:
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
22 min.40 min.1 hour 2 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
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
1,585 Kcal or 6,636 Kj45 gr250 gr193 gr
79 %17 %24 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
317 Kcal or 1,327 Kj9 gr50 gr39 gr
16 %3 %5 %6 %
Per tart
Energetic valueProteins CarbohydratesFats
1,585 Kcal or 6,636 Kj45 gr250 gr193 gr
79 %17 %24 %29 %
% 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 €

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 or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Mini almond-morello tarts, Rhubarb tart, Mirlitons of Guipavas, 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: Plum tart, Apple amandine tarts from Brélès, Chocolate tart, Lemon tart, Blackberry and almond fondant tart, ... All
Poached pearsPoached pears: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Pear verbena tarts, Poire Belle Hélène, Rice pudding with chestnuts and poached pears, ... All
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
441K 25 44 min. January 23th 2022
Chocolate mousse
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
466K3.7 40 min. February 21th 2011
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
893K 34.3 7 hours December 30th 2019
Italian Meringue
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
463K4.3 30 min. June 2nd 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

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