The origins of the Bourdaloue tart
The Bourdaloue tart owes its name to the rue Bourdaloue, in the IXᵉ arrondissement of Paris, where a Parisian pastry chef is said to have invented it in the mid-19ᵉ century. It consists of poached pears, franchipane cream and shortbread dough, all topped with a glossy syrup. This dessert quickly met with great success in the capital.
The street itself takes its name from the Jesuit preacher Louis Bourdaloue (1632-1704), famous for his sermons under Louis XIV. By paying homage to the street, the patisserie gave France a timeless classic. The Bourdaloue tart thus stands out as one of the emblematic creations of Parisian pastry-making in the XIXᵉ century.
Tarte Bourdaloue Photo par Elena Zajchikova/Shutterstock
A pastry that has become a French classic
Thanks to its elegant, refined composition, the Bourdaloue tart began to appear in recipe books from the end of the XIXᵉ century. Pears, delicate and refined fruits, combined with the sweetness of almond cream, seduced gourmets and families alike. Still today, the Bourdaloue tart is among the classics taught in French pastry schools. It is often compared to other fruit tarts, but its balance between the freshness of the pears and the richness of the cream makes it unique.
Easy recipe for Bourdaloue tart
Good pears / Image by Color de Pixabay
Ingredients for 6 to 8 people
For the shortcrust pastry
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250 g flour
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125 g de beurre
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70 g powdered sugar
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1 egg
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1 pinch salt
For the trim
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100 g softened butter
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100 g powdered sugar
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100 g almond powder
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2 whole eggs
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1 tablespoon rum (optional)
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4 pears in syrup (or fresh poached pears)
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A few slivered almonds
Step-by-step preparation
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Prepare the shortbread dough: mix the flour, powdered sugar and salt. Incorporate the butter in pieces, then the egg. Form into a ball, wrap and chill for 30 minutes.
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Ground the mold with the dough and prick the bottom with a fork. Pre-bake for 10 minutes at 180°C.
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Prepare the almond cream: work the soft butter with the sugar until creamy. Add the eggs one by one, then the almond powder and rum. Mix well.
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Pour the almond cream over the pre-baked tart shell.
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Place the pears, halved and incised in a fan shape, on top of the cream.
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Sprinkle with slivered almonds.
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Bake 30 minutes at 180°C until golden brown.
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Top with pear syrup if desired to add shine.
The result is a golden, fragrant, melt-in-the-mouth tart that can be enjoyed warm or cold.
Variants and interpretations
The Bourdaloue tart can be adapted to suit different tastes:
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With fresh pears poached in vanilla syrup for added flavor.
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With a crème frangipane (almond cream + pastry cream) for a smoother texture.
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With a touch of melted dark chocolate added to the almond cream.
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Available individually in small tartlet moulds.
These variations respect the spirit of Bourdaloue, while offering a wide range of pleasures.
Astuce
For an even more elegant tart, coat it straight from the oven with a mixture of lightly heated apricot jam and water. This adds a shine worthy of Parisian pastry shop windows.
FAQs Bourdaloue tart
Who invented the Bourdaloue tart?
It was created by a Parisian pastry chef on rue Bourdaloue in the XIXᵉ century.
What's the difference between a Bourdaloue tart and a classic pear tart?
Bourdaloue combines poached pears and almond cream, which sets it apart from a simple pear tart.
Can the Bourdaloue tart be prepared in advance?
Yes, it can be kept for 2 days in the refrigerator and can be slightly reheated in the oven before tasting.
Should I use fresh pears or pears in syrup?
Both are possible: pears in syrup simplify the recipe, while poached fresh pears offer a more intense flavor.
Updated: October 2025
