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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.

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Last modified on: March 15^th 2020

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For 1 tart, you will need:

1 250 g Sweetcrust pastry (pâte sablée)
2 4 Pears
3 1 litre Poaching syrup
4 250 g Almond cream or frangipane
5 30 g apricot glaze (optional)
Total weight: 2,220 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
37 min.	50 min.	1 hour 27 min.

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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.

Stage 2 - 10 min.

Peel 4 Pears and cut into 4 lengthways. Remove and discard the core.

Stage 3

If you'd like an attractive garnish, keep the stalk ends of 3 or 4 pears.

Stage 4 - 10 min.

Poach the pear quarters in 1 litre Poaching syrup at a gentle simmer.

Stage 5 - 5 min.

When the pears are tender (a knife balde should pass through easily), drain them.

Stage 6 - 4 min.

Then dice fairly coarsly.

Stage 7 - 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).

Stage 8 - 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 9

If you have kept some pear stalks, arrange these around the tart.

Stage 10 - 2 min.

Then add the diced pears.

Press them down gently and make the top even.

Stage 11 - 40 min.

Bake for about 40 minutes.

Stage 12

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

Stage 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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,140 Kcal or 8,960 Kj	48 gr	651 gr	194 gr
107 %	18 %	61 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
96 Kcal or 402 Kj	2 gr	29 gr	9 gr
5 %	1 %	3 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,140 Kcal or 8,960 Kj	48 gr	651 gr	194 gr
107 %	18 %	61 %	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 : 7.87 €

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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)

	Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, How to poach peaches, Citrus tart, Peach Melba, Pear and chocolate tart with a hint of mint, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Pear and chocolate tart with a hint of mint, Bounty-style tart for Alison, Lemon tart, Pear and lime meringue pie, ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Mirlitons, Plum tart, Pear tart with almond cream, Exotic fruit tart, ... All
	Pears: You can check-out other recipes which use it, like for example: French Family Cake, Creamy plum and pear clafoutis, Pear sorbet, 4 pears salad with vanilla, Pear and lime meringue pie, ... All

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