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.
35K 3/5 based on 2 reviews
Last modified on: November 22th 2023
Keywords for this recipe:For 1 tart, you will need:
- 1
250 g Sweetcrust pastry (pâte sablée) - 2
4 Poached pears - 3
250 g Almond cream or frangipane - 4
30 g apricot glaze (optional) - Total weight: 500 grams
How long will 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 250 g Sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.
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 - 4 min.
Cut 4 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).
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 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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 15,608 Kcal or 65,348 Kj | 450 gr | 2,243 gr | 1,933 gr |
| 780 % | 173 % | 212 % | 293 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,122 Kcal or 13,071 Kj | 90 gr | 449 gr | 387 gr |
| 156 % | 35 % | 42 % | 59 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 15,608 Kcal or 65,348 Kj | 450 gr | 2,243 gr | 1,933 gr |
| 780 % | 173 % | 212 % | 293 % |
How much will it cost?
- For 1 tart : 3.25 €
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: Brioche slices with almond cream, Mirlitons of Guipavas, Apricot and almond cream tart, Plum tart, Exotic fruit tart, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Plum tart, Pear and lime meringue pie, Apple amandine tarts from Brélès, Blackberry and almond fondant tart, Tatin apple diplomat tart, ... All |
 | Poached pears: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Fresh fruit in sabayon, Rice pudding with chestnuts and poached pears, Poire Belle Hélène, ... All |
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