Make your contribution to the project, add an article. Find out how

Tarte Bourdaloue

From Mycitycuisine.org
Jump to: navigation, search
A typical Parisian Tarte Bourdaloue

Tarte Bourdaloue is a French pear tart that is said to have taken its name from a street that was named for Louis Bourdaloue, a preacher from the 17th century. The dough used to make the tart may be pate brisee, pate a foncer or pate a foncee sucree. As for the filling frangipane and pear compote is used most frequently. The pears can be arranged in any shape.

The nowadays tart has its origin from a recipe mentioned in Le grand livre de la cuisine de Montagné et Salles from 1929: a sweet dough filled with frangipane with macarons with fruit on top. The version with pears became the most popular later. Sometimes it is spoken of as Pears “à la Bourdaloue”.



Photo Gallery

To add a photo, please follow this submit form.



References

La tarte Bourdaloue, saveursparisidf.com

Tarte Bourdaloue (Pear and Almond Tart), cakepia.info

Tarte Bourdaloue, 750g.com