Tarte Bourdaloue
Pear and almond tart
Tarte Bourdaloue: Parisian pear and almond cream tart
The tarte Bourdaloue was created in the 19th century by a Parisian pâtissier on the rue Bourdaloue, behind the church of Notre-Dame-de-Lorette, and it is still a classic autumn and winter tart in Paris bakeries. Poached pear halves are fanned over almond cream in a sweet pastry case and baked until the cream puffs up golden around the fruit. The common mistake is using wet pears, which make the almond cream soggy. Chef's tip: pat the pears dry on kitchen paper and slice them thinly crosswise, keeping each half together, so they fan out neatly.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 10 ½ oz pâte sucrée
- 12 ½ oz crème d'amande (almond cream)
- 6 pear halves in light syrup, or poached pearsdrained and patted dry
- ⅔ oz flaked almonds
- 3 tbsp apricot jamwarmed and sieved
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Method
0/5 doneStep 1: Roll the 10 ½ oz pâte sucrée 3 mm thick and line a 23 cm tart tin. Chill 30 minutes. Heat the oven to 350°F (325°F fan).
15 minStep 2: Spread the 12 ½ oz crème d'amande (almond cream) evenly in the uncooked case.
5 minStep 3: Slice each of the 6 pear halves in light syrup, or poached pears thinly crosswise, press gently to fan, and lift on to the cream with a palette knife like the spokes of a wheel. Scatter the ⅔ oz flaked almonds between them.
10 minStep 4: Bake for 40–45 minutes until the almond cream is puffed, deep golden and springs back when pressed, and the pastry is browned underneath.
45 minStep 5: Brush with the warm 3 tbsp apricot jam and cool. Serve at room temperature.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 25 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarte Bourdaloue take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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