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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.
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
2 tarts
4 IngredientsLast modified on: November 22th 2023
For 2 tarts, you will need:
- 1
500 g sweetcrust pastry (pâte sablée) - 2
8 poacheds pears - 3
500 g almond cream or frangipane - 4
60 g apricot glaze (optional) - Total weight: 1,000 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 500 g sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.
Roll out 500 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 8 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 500 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 | 900 RDI=350 % | 4,490 RDI=420 % | 3,870 RDI=590 % | 31,220 RDI=1,560 % | 130,690 RDI: 1,560 % |
| Per 100 g | 90 RDI=40 % | 450 RDI=40 % | 390 RDI=60 % | 3,120 RDI=160 % | 13,070 RDI: 160 % |
| Per tart | 450 RDI=170 % | 2,240 RDI=210 % | 1,930 RDI=290 % | 15,610 RDI=780 % | 65,350 RDI: 780 % |
How much will it cost?
- For 2 tarts : 6.50 €
- Per 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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to make a good pastry tart case , Flaked almond tart, Plum tart, How to roll out pastry for a tart, Blackcurrant and chestnut verrines, ... See them all 43
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Fondant-iced pithivier, Mirlitons of Guipavas, Exotic fruit tart, Late summer tart with plums and apricots, Ramekins with almonds, apples and lemon, ... See them all 15
Poached pears
You can get more informations, or check-out other recipes which use it, for example: Rice pudding with chestnuts and poached pears, Fresh fruit in sabayon, Pear verbena tarts, Poire Belle Hélène, Pear and strawberry verrine with tiramisu cream, ... See them all 5
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