1,421 easy and fully explained recipes, with 33,930 photos and 78 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.

33K 2 3

Last modified on: November 22^th 2023

Keywords for this recipe:

For 3 tarts, you will need:

1 3 cups + 3 tablespoons Sweetcrust pastry (pâte sablée)
2 12 Poached pears
3 3 cups + 3 tablespoons Almond cream or frangipane
4 ½ cup apricot glaze (optional)

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
22 min.	40 min.	1 hour 2 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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 3 cups + 3 tablespoons 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 12 Poached 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).

Stage 4 - 3 min.

Put a layer of 3 cups + 3 tablespoons 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.

Stage 7 - 40 min.

Bake for about 40 minutes.

Stage 8

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

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,755 Kcal or 19,908 Kj	135 gr	750 gr	578 gr
238 %	52 %	71 %	88 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
317 Kcal or 1,327 Kj	9 gr	50 gr	39 gr
16 %	3 %	5 %	6 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,585 Kcal or 6,636 Kj	45 gr	250 gr	193 gr
79 %	17 %	24 %	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 3 tarts : 9.74 €
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)

	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Apple amandine tarts from Brélès, Exotic fruit tart, Rhubarb tart, Mirlitons of Guipavas, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, How to bake blind , Apple custard tart, Tatin apple diplomat tart, Peach and green tea tart, ... All
	Poached pears: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Poire Belle Hélène, Pear verbena tarts, Rice pudding with chestnuts and poached pears, ... All

Other recipes you may also like

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
257K3.9 46 min. February 21^th 2011

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
688K 84.5 6 hours 24 min. December 27^th 2020

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
289K5 54 min. February 21^th 2011

Butter cream

Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
312K4.6 58 min. October 13^th 2010

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.
137K4.8 2 hours 35 min. December 5^th 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address 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 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.