The Bourdaloue tart with Christian Moreau at L’auberge de Saint-Fiel.

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The Bourdaloue tart, also called Amandine tart, takes its name from rue Bourdaloue, in Paris, where its creator was established. To make our pastry we need a nice pear, the Williams is ideal.

Our Williams pears are ready to join the shortcrust pastry © Radio France
– Bernard adam

Choose beautiful pears and leave them whole in your tart molds.

Christian Moreau, carefully prepares his marzipan.
Christian Moreau, carefully prepares his marzipan. © Radio France
– Bernard adam

For the almond cream, we need 100g butter, 100g ground almonds. We add two eggs and to flavor our pie we pour a tear of kirsch or rum and bake at 170 degrees, for 35 minutes.

Our chef never forgets the touch of rum, the essential element in our recipe which brings flavor and taste, the gourmet signature of our pastry shop.
Our chef never forgets the touch of rum, the essential element in our recipe which brings flavor and taste, the gourmet signature of our pastry shop. © Radio France
– Bernard adam

Our Bourdaloue tartlet is cooked, it can be served on the plate with custard.

Our Bourdaloue tart is ready to be tasted
Our Bourdaloue tart is ready to be tasted © Radio France
– Bernard adam

The Bourdaloue tartlet recipe:

  • 100 g ground almonds

Auberge De Saint Fiel 4 place Eglise, Saint Fiel, 23000
05 55 41 83 33

Hours: Mon – Fri: 7:30 a.m. – 8:00 p.m.
Saturday: 8:30 am – 2:00 pm
Sunday closed


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