Tarte Bourdeloue

This traditional tart originated from a pâtisserie that opened near Notre Dame Cathedral in 1824. In 1850 the first dessert made with baked crème d’amande was created and called Entremets Bourdeloue. It was not filled with any fruits, nor did it have a pastry lining. A few years later poached pears were added to the recipe and by the 20th century the dessert was transformed into the dish we know today a sweet pastry tart with a filling of frangipane and poached pears. It was first ca