The contemplative Christmas season in Pas de Calais is a feast for the senses: From rich roasts to sophisticated desserts, the diversity of the region is reflected in every dish. A particularly popular sweet treat is the Tarte à la Bourdaloue, whose gentle aromas and creamy texture have made it a staple of festive tables. But what makes this tart so special, and what is the story behind it?
The History of the Tarte à la Bourdaloue
The Tarte à la Bourdaloue originated in 19th century Paris. It owes its name to Rue Bourdaloue, a street in the 9th arrondissement where a talented pâtissier first presented his creation. The exact identity of the creator is not clearly established, but often reference is made to the famous Parisian café “Pâtisserie Fasquelle”.
Originally designed as a dessert for the upscale Parisian society, the Tarte à la Bourdaloue quickly became a symbol of elegance and refinement. It combines the juicy sweetness of poached pears with the nutty richness of almond cream – a combination that feels both simple and luxurious. In Pas de Calais, this tart found its way into the Christmas tradition, as it matches perfectly with the warming aromas and cozy atmosphere of the region.
The Tarte à la Bourdaloue as a Christmas Dessert
While the classic version in Paris is often varied with apricots or apples, in Pas de Calais the pear remains the star. Its subtle sweetness perfectly complements the rich almond cream, while the delicate pastry crust rounds it all off. The tart is often refined with a hint of cinnamon or cloves to give it a Christmas character.
Recipe: Tarte à la Bourdaloue
This recipe for Tarte à la Bourdaloue brings the essence of a Christmas dessert from Pas de Calais into your kitchen.
Ingredients (for a tart pan approx. 24 cm in diameter)
For the Shortcrust Pastry:
- 250 g flour
- 125 g butter (cold, diced)
- 50 g powdered sugar
- 1 egg
- 1 pinch of salt
For the Filling:
- 100 g soft butter
- 100 g sugar
- 100 g ground almonds
- 2 eggs
- 1 tsp almond flavor (optional)
- 1 tbsp flour
For the Pears:
- 4 ripe, firm pears
- 500 ml water
- 150 g sugar
- 1 vanilla pod (cut open)
- 1 cinnamon stick (optional)
For Decoration:
- 2 tbsp almond flakes
- Powdered sugar for dusting
Preparation
- Bring water, sugar, vanilla pod, and cinnamon stick to a boil in a large pot.
- Poach the pears:
- Bring water, sugar, vanilla pod, and cinnamon stick to a boil in a large pot.
- Prepare the shortcrust pastry:
- Sift flour and salt into a bowl. Work in the butter until the mixture is crumbly.
- Stir in powdered sugar, then add the egg and knead the dough briefly until homogeneous.
- Wrap the dough in cling film and let it rest for 30 minutes in the refrigerator.
- Poach the pears:
- Bring water, sugar, vanilla pod, and cinnamon stick to a boil in a large pot.
- Peel the pears, halve them, and remove the cores. Place the pear halves into boiling water and poach for about 10–15 minutes until tender but still firm.
- Remove and let cool.
- Make almond cream:
- Cream the butter and sugar together in a bowl.
- Gradually beat in the eggs, then add the ground almonds, almond extract, and flour. Set the cream aside.
- Assemble the tart:
- Roll out the dough and line the tart pan with it. Trim off any excess dough. Prick the base several times with a fork.
- Spread the almond cream evenly over the dough base.
- Fan cut the cooled pear halves and arrange decoratively on the cream.
- Baking:
- Bake the tart at 180 °C (top/bottom heat) in a preheated oven for 30–35 minutes until the almond cream is golden brown.
- About 10 minutes before the end of baking, sprinkle the almond flakes on the tart.
- Serving:
- Let the tart cool and dust with powdered sugar before serving.
Serving suggestion
Serve the Tarte à la Bourdaloue slightly warm, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. A glass of Cidre brut from the region or a strong black tea perfectly complements the winter flavors.
With its timeless elegance and sweet charm, the Tarte à la Bourdaloue is the perfect dessert to bring “Christmas in Pas de Calais” to the plate. Bon appétit et joyeux Noël! 🎄