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.
36K 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
Change measures:
Times for this recipe
Preparation: 22 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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 450 170 % | 2,240 210 % | 1,930 290 % | 15,610 780 % | 65,350 780 % |
| Per 100 g | 90 40 % | 450 40 % | 390 60 % | 3,120 160 % | 13,070 160 % |
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: Epiphany galette, Rhubarb tart, Ramekins with almonds, apples and lemon, Mirlitons, Apple amandine tarts from Brélès, ... See them all 14
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
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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