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.
12,1483/5 for 2 ratings
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Last modified on: March 15th 2020

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.
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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?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Poaching syrupPoaching syrup: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Pear verbena tarts, Peach and green tea tart, Pear and chocolate tart with a hint of mint, Peach Melba, ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Exotic fruit tart, Mini almond-morello tarts, Lemon and grated apple tart, Simple maple-syrup tart, ... All
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Plum tart, Pear tart with almond cream, Apricot and almond cream tart, Rhubarb tart, ... All
PearsPears: You can check-out other recipes which use it, like for example: Pear compote , Belle-helene in a glass, Pear, grapefruit and pistachio tart, Caramelized pear custard tart, Pear and lime meringue pie, ... All

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