A classic Parisian dessert with pears and almond cream, bringing Rue Bourdaloue straight to your kitchen

There are desserts that don’t just have a recipe – they have an address. Tarte Bourdaloue is one of them. It was born in a patisserie on Rue Bourdaloue, near the Opéra in Paris’s 9th arrondissement, sometime around 1850–1860. The funny thing is that while we know the exact street, we don’t fully agree on the creator: some French sources mention a Nicolas Bourgoin, others a pâtissier named Fasquelle.

What’s even less known is that the original Bourdaloue didn’t contain pears at all. It was a warm entremets with apricots nestled in frangipane, topped with crushed macarons arranged in the shape of a cross – a small tribute to the famous Jesuit preacher Louis Bourdaloue, who gave his name to the street itself. When apricot season ended, the pastry chefs began replacing them with pears, which keep much longer. That’s how the version we now consider “classic” was born: a tart with buttery pâte sablée, almond cream and gently poached pears.

And here comes the most unexpected detail: in French history there is another object called a bourdaloue – a small, elegant, gilded or porcelain chamber pot. According to tradition, it was also named after the same preacher, because ladies at court did not want to miss a single word of his long, captivating sermons. They would hide the little porcelain bourdaloue under their voluminous skirts to discreetly relieve themselves. Centuries later, the very same word came to mean, for Parisians, one of the city’s most delicate desserts.

Today, tarte Bourdaloue (pronounced “boor-da-LOO”) is considered a truly Parisian classic. It has enjoyed a revival in modern pâtisseries, and big names in pastry – like Pierre Hermé – have brought it back with new textures and contemporary presentation.

This is one of those desserts that looks just as at home on a relaxed Sunday lunch table as it does at a festive dinner party.
The next time your pears ripen a bit too much and don’t look great for eating raw, don’t throw them away – turn them into a tarte Bourdaloue.

Our version is a slightly lighter, home-baker take on the classic, but it keeps all the elegance of a Parisian shop window.

Ingredients

Serves: about 10–12

For the pâte sablée (sweet shortcrust)

(for a 22–24 cm tart tin)

• 1 egg
• 90 g icing sugar
• 200 g cold unsalted butter, cubed
• 290 g all-purpose flour
• 1 tsp baking powder
• 1 pinch salt (optional, but it really boosts the flavor)
• ½ tsp vanilla extract or finely grated lemon zest

For the almond cream (baked)

• 70 g unsalted butter, at room temperature
• 70 g icing sugar
• 80 g blanched almonds, finely ground (or almond flour)
• 2 small eggs
• 1 heaping tbsp cornflour (about 15 g)
• 1 tbsp dark rum (or brandy / amaretto)

For assembly

• 4 large pears
• 1–2 tbsp brown sugar

Method

1. Sweet shortcrust pastry

1. Cut the cold butter into cubes.
2. Place the butter in the bowl of a stand mixer together with the flour, icing sugar, baking powder and egg.
3. Mix on low speed until the dough just comes together around the paddle. Do not overwork it, so the butter doesn’t melt and the base doesn’t turn tough.
4. Quickly shape the dough into a ball, wrap it in plastic wrap and chill for about 30 minutes.

2. Almond cream

1. In the mixer, beat the butter, icing sugar and ground almonds until light and pale.
2. Add the eggs one at a time, beating after each addition, then pour in the rum.
3. Stop the mixer and gradually add the cornflour, folding gently with a spatula until you have a smooth, even cream.
4. Chill the almond cream in the fridge for 2–3 hours to firm up (you can also make it the day before – it keeps for up to 15 days in an airtight container).

3. Preparing the pears

1. Peel the pears, cut them in half and remove the cores.
2. Place them in a saucepan with enough water just to cover them and the brown sugar. Simmer gently for about 10 minutes, until they soften but still hold their shape.
3. Let them cool on a plate with a little of their poaching syrup.

4. Lining the tart

1. Preheat the oven to 170°C (340°F).
2. Roll out half of the pastry on a lightly floured surface to a thickness of about 3 mm.
3. Line a 22–24 cm tart tin with the pastry, covering the base and sides. Trim any excess.
4. Cover with baking paper, fill with rice or baking beans and blind-bake for 15 minutes (without filling).
5. Remove the rice/paper and let the base “dry” in the oven for another 2–3 minutes.
6. Spread the almond cream over the base and smooth it with a spatula.
7. Slice the pear halves thinly, keeping the slices attached at the top, and fan them out over the almond cream.

5. Baking & finishing

1. Bake the tarte Bourdaloue at 170°C (340°F) for about 15–20 minutes, until the almond cream is lightly golden.
2. Let the tart cool completely.

Tips & small variations

• Food waste friendly: If your pears are very ripe, simply reduce the poaching time – they’re perfect for this tart because they melt softly into the cream. You can do the same in summer with very ripe peaches or apricots.
• If you don’t want to blind-bake: You can skip the baking beans and simply prick the base well with a fork before filling. The tart will be a little less crisp, but you save some time.
• For a professional glossy finish (nappage):
  Warm 1–2 tbsp apricot jam with a splash of water (or amaretto). Once the tart has cooled, brush the surface gently with the glaze for that classic pâtisserie shine.
• Serving suggestion:
  It’s best served slightly warm. Once cooled, reheat it for a few minutes in the oven and serve with a spoonful of crème fraîche or a scoop of vanilla ice cream.
• Share it:
  Bake the tart in a disposable tin, let it cool completely, wrap in baking paper and tie with kitchen string. Add a small tag with “Tarte Bourdaloue” and a couple of serving suggestions – you’ve got the chicest homemade dessert gift for the holidays.