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.
38 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
1 cup Sweetcrust pastry (pâte sablée) - 2
4 Poacheds pears - 3
1 cup Almond cream or frangipane - 4
2 tablespoons apricot glaze (optional)
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 2 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 1 cup Sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.
Roll out 1 cup 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 1 cup 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 €
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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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Apple amandine tarts from Brélès, Key Lime Pie for Jeremy, How to roll out pastry for a tart, Chocolate tart, ... See them all 42
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Fondant-iced pithivier, Late summer tart with plums and apricots, Mirlitons, Exotic fruit tart, ... See them all 15
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Rice pudding with chestnuts and poached pears, Pear and strawberry verrine with tiramisu cream, Poire Belle Hélène, Pear verbena tarts, ... See them all 5
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