Tarte Bourdaloue


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.
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Last modified on: November 22th 2023

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For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 22 min.
Cooking: 40 min.
All in all: 1 hour 2 min.
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Step by step recipe


Stage 1 - 10 min.
Tarte Bourdaloue
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 - 4 min.
Tarte Bourdaloue
Cut 4 Poached pears into large cubes.

Stage 3 - 3 min.
Tarte Bourdaloue
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.
Tarte Bourdaloue
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
Tarte Bourdaloue
If you have kept some pear stalks, arrange these around the tart.

Stage 6 - 2 min.
Tarte Bourdaloue
Then add the diced pears.

Press them down gently and make the top even.

Stage 7 - 40 min.
Tarte Bourdaloue
Bake for about 40 minutes.

Stage 8
Tarte Bourdaloue
Slip off the metal square after the tart has cooled. You can then glaze the top using a brush.

Stage 9
Tarte Bourdaloue
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 recipe450 170 %2,240 210 %1,930 290 %15,610 780 %65,350 780 %
Per 100 g90 40 %450 40 %390 60 %3,120 160 %13,070 160 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
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)
Almond cream or frangipane
Almond cream or frangipane

You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Rhubarb tart, Ramekins with almonds, apples and lemon, Mirlitons, Apple amandine tarts from Brélès, ... See them all 14

Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Strawberry tart, Lemon and grated apple tart, Key Lime Pie for Jeremy, Rhubarb tart, ... See them all 41

Poached pears
Poached pears

You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Rice pudding with chestnuts and poached pears, Fresh fruit in sabayon, Poire Belle Hélène, ... See them all 4

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