description Tarte Bourdaloue Overview
Tarte Bourdaloue is a French dessert consisting of a pastry shell filled with almond cream and arranged with poached pear halves or slices. The pears are usually placed in a recognizable radial pattern before the tart is baked, producing a combination of tender fruit, rich almond filling, and crisp pastry. The dessert takes its name from Rue Bourdaloue in Paris and is associated with the city's late nineteenth-century pastry tradition.
insights Ranking position
Tarte Bourdaloue ranks #43 of 126 in the Pastry ranking, behind Breton Shortbread (Sablé Breton), ahead of Tropézienne.
help Tarte Bourdaloue FAQ
What filling is used in a Tarte Bourdaloue?
The classic filling combines poached pear halves with almond cream, often called crème d'amandes. The tart is usually assembled in a sweet pastry shell and baked until the almond filling sets.
Why is the pear tart called Bourdaloue?
The name is associated with Rue Bourdaloue in Paris, where the dessert was popularized by a pastry shop in the 19th century. It is a place-name rather than a pear variety.
Is Tarte Bourdaloue made with frangipane?
Many modern descriptions call its filling frangipane, but traditional almond cream and true frangipane are not always identical. Classic almond cream contains butter, sugar, eggs, and ground almonds, while pastry terminology may reserve frangipane for almond cream mixed with pastry cream.
What pears work best for Tarte Bourdaloue?
Pears that retain their shape after poaching, such as Bosc or firm Bartlett pears, work well. The fruit should be tender before the tart goes into the oven because the final bake mainly cooks the almond cream and crust.
explore Explore More
Similar to Tarte Bourdaloue
See all arrow_forward
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
