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.
47 K 3/5 (2 reviews)
1 hour 2 min.
Easy
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 or frangipane - 4
30 g apricot glaze (optional) - Total weight: 500 grams
Change measures:
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 or frangipane 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 | 450 RDI=170 % | 2,240 RDI=210 % | 1,930 RDI=290 % | 15,610 RDI=780 % | 65,350 RDI: 780 % |
| Per 100 g | 90 RDI=40 % | 450 RDI=40 % | 390 RDI=60 % | 3,120 RDI=160 % | 13,070 RDI: 160 % |
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 frangipane
You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Apple amandine tarts from Brélès, Mini almond-morello tarts, Plum tart, Apple-almond shortbread tart, ... See them all 15
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Late summer tart with plums and apricots, Exotic fruit tart, Citrus tart, Flaked almond tart, ... See them all 43
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Rice pudding with chestnuts and poached pears, Pear and strawberry verrine with tiramisu cream, Fresh fruit in sabayon, Poire Belle Hélène, ... See them all 5
Other recipes you may also like
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose.March 15th 201767 K4.3 1 hour 9 min.
Artichoke Soup
For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.December 4th 202225 K 50 min.
Soft chocolate-orange cake
If you like the combination of chocolate and citrus fruit, you'll love this very simple, very moist cake, with its deliciously pronounced chocolate and orange flavors.December 1st 202412 K 3 hours 5 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011538 K4.6 1 hour 35 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024287 K4.5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.