Tarte Bourdaloue

1 hours 0 mins Prep Time

1 hours 30 mins Cook Time

Written By

Samantha Medeiros

The Tarte Bourdaloue is a tart that was created in the nineteenth century by a Parisian pastry chef who had a pastry shop on Bourdaloue Street in Paris. This dessert is a variation of the amandine (almond tart) and can be served either hot or at room temperature. The Tarte Bourdaloue is composed of large pieces of poached pears placed on a sweet-tart dough that is previously covered with frangipane or almond cream. While this dessert recipe is more time-intensive than others, all of the components (the tart dough, poached pears and frangipane) can be made in advance to reduce prep time the day of baking. Dust with powdered sugar just before serving, and this elegant tart makes a wonderful dessert over the fall and winter season!

Ingredients

Tart Dough

240 grams all-purpose flour
70 grams white sugar
2 grams kosher salt
1 teaspoon lemon, zest only (1/2 piece lemon)
155 grams unsalted butter, cold, cubed
1 egg, yolk only
1 teaspoon vanilla extract

Poached Pears

3 pears, Anjou or Bartlette
1 cup white sugar
4 cups water
1/2 teaspoon cloves, whole
2 strips lemon, peel only
1 cinnamon stick
1 teaspoon vanilla extract

Frangipane Filling

115 grams unsalted butter, softened
115 grams white sugar
115 grams almond flour
3 eggs, room temperature
15 grams all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon lemon, zest only (1/4 piece)
1 tablespoon rum (optional)

Garnish

1 tablespoon icing sugar (optional)

Directions

Tart Dough

6 Steps

Step 1

Lightly grease a tart pan with a removable bottom and set aside.
Step 2

In the bowl of a food processor, combine the all-purpose flour, white sugar, kosher salt and lemon zest. Pulse until well mixed, then add the cold cubed unsalted butter and pulse. Add in the egg yolk and vanilla extract and pulse continuously until the dough just starts to clump together (it might appear very dry at first, but if you continue to pulse and process, it will come together).
Step 3

Transfer dough to a counter top and knead until everything comes together. Roll out until 1/4-inch thick, then press into greased tart pan -- if it cracks just patch it up. Chill in the fridge for minimum 1 hour.
Step 4

Preheat oven to 375°F. Once tart shell has rested in the fridge, pull to room temperature and cover loosely with a piece of aluminium foil. Fill with dried beans, or any weight substitution, and blind bake for 15 minutes. Remove the foil and weights and cook for an additional 10 minutes.
Step 5

The tart shell should be lightly golden and cooked through, then set it aside to cool completely before adding in the filling.
Step 6

Note: If preparing the dough ahead of time, shape it into a disk and wrap with plastic wrap. This step can be made up to 2 days ahead.

Poached Pears

4 Steps

Step 1

While the tart dough is chilling, poach the pears. Combine the water with the white sugar in a medium pot, and place over medium heat until the sugar completely dissolves. Add in the cinnamon stick, cloves, vanilla extract and lemon peel.
Step 2

Peel the pears, then remove the stems from both the top and bottom. Using a corer, or a small pairing knife, remove the core from the centre of the pear.
Step 3

Add the pears to the poaching liquid and simmer on medium heat for about 12-15 minutes, rotating to ensure even cooking. Check the doneness of the pears after 10 minutes; they should be easy enough to pierce with a pairing knife, but not over cooked.
Step 4

Cool the pears to room temperature in the poaching liquid, then remove, and pat dry. Cut in half, then slice the pears crosswise into thin pieces - fanning out as you cut, and set aside.

Frangipane Filling

3 Steps

Step 1

In a bowl, combine together the unsalted butter and white sugar until creamy.
Step 2

Alternatively, then add in the almond flour and whole eggs, one at a time, until all ingredients are incorporated evenly. Add in the all purpose flour and mix just to combine. Then add in the vanilla extract, lemon zest, and rum (if using).
Step 3

Set aside till assembly.

Assembly

5 Steps

Step 1

Place the tart pan on a baking sheet. Fill the pre-baked tart shell with the frangipane filling and spread into one even layer.
Step 2

Add the sliced poached pears, arranging them top to tail, alternating in each direction until the entire tart is covered.
Step 3

Bake at 375°F for 40-50 minutes until the frangipane has risen around the pears, and the entire top is a deep golden brown.
Step 4

Top with a light dusting of icing sugar and serve either hot, or at room temperature.
Step 5

Note: Leftovers can be kept at room temperature for up to 2 days, or in the fridge for 4 days - be sure to reheat before enjoying.