Joseph Favre (1849-1903), chef, writer, and authority of all things culinary during the period known as La Belle Époque in France, attributes the creation of the tarte Bourdaloue to M. Fasquelle, whose pastry shop was located on rue Bourdaloue in Paris. While there are detractors who rightfully point to Bourdaloue preparations with poached fruit that predate M. Fasquelle, the recipe for the tart as we know it today supports Joseph F
