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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.

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Last modified on: November 22^th 2023

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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 these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	40 min.	1 hour 2 min.

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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.

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).

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.

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
1,585 Kcal or 6,636 Kj	45 gr	250 gr	193 gr
79 %	17 %	24 %	29 %

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 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)

	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, Rhubarb tart, Plum tart "En passant par la Lorraine", Lemon and lime custard tart, How to bake blind , ... All
	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Ramekins with almonds, apples and lemon, Fondant-iced pithivier, Pear tart with almond cream, Apricot and almond cream tart, ... All
	Poached pears: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Pear verbena tarts, Poire Belle Hélène, Rice pudding with chestnuts and poached pears, ... All

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