1,136 easy and fully explained recipes, with 19,918 photos and 77 videos

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.

8,1383/5 for 2 ratings

Grade this recipe:

Last modified on: March 15^th 2020

For 1 tart, you will need:

0 250 g Sweetcrust pastry (pâte sablée)
1 4 Pears
2 1 litre Poaching syrup
3 250 g Almond cream or frangipane
4 30 g apricot glaze (optional)
Total weight: 2,250 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

A few hours in the fridge.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,967 Kcal or 8,235 Kj	38 gr	611 gr	156 gr
98 %	15 %	58 %	24 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
87 Kcal or 364 Kj	2 gr	27 gr	7 gr
4 %	1 %	3 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,967 Kcal or 8,235 Kj	38 gr	611 gr	156 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?

For 1 tart : 8.05 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, How to poach peaches, Peach and green tea tart, Pear and chocolate tart with a hint of mint, Coupe Augustin, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Apple custard tart, Plum tart "En passant par la Lorraine", Pear, grapefruit and pistachio tart, Plum tart, ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Apricot and almond cream tart, Apple amandine tarts from Brélès, Rhubarb tart, Brioche slices with almond cream, ... All
	Pears: You can check-out other recipes which use it, like for example: 4 pears salad with vanilla, Pear and lime meringue pie, Creamy plum and pear clafoutis, Sautéed pears with custard and orange syrup , Pear and chocolate tart with a hint of mint, ... All

Other recipes you may also like

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
106,5534/5 for 1 ratings 7 min.

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
103,8165/5 for 13 ratings 54 min.

Courgette tart with mint

Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
44,8734.1/5 for 16 ratings 1 hour 23 min.

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
44,0414.8/5 for 18 ratings 2 hours 35 min.

Cassoulet

Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
27,8194.1/5 for 16 ratings 16 hours 9 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your 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 email 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.