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Apricot Bourdaloue

The bourdaloue tart was created in 1909 by the French pastry chef Coquelin from Patisserie bourdalou in Paris.

Preparation time 40 minutes .. Baking 20-25 minutes

INGREDIENTS .. 4-6 pers


    • 75 g soft butter
    • 0,38 cup powder sugar
    • 0,38 cup almond powder
    • 2 tsp pudding powder
    • 1 cl brown rhum
    • 2 eggs
    • 1 1/5 cup cream
    • 4 apricots
    • or 2 fresh pears


    • 2 tbsp apricot jam
    • little water
    • groen pistachio


Prepare the dough for the pie bottom as described in the recipe in the link.


Preheat the oven to 320°F.
Mix all ingredients, except the cream and apricots in a food processor. Then fold the liquid cream. Cut the apricots into narrow strips repen. Leg the apricots in the bottom of the cake. Put the cream in a pastry bag and spray it between the apricots. Bake for 20-25 minutes in the oven.

Bring the jam to boil with little water, let it boil, strain the jelly and spread the cake gently with apricot jelly.

Serve with chocolate crumble and a scoop of vanilla ice cream, or chocolate sauce and dots cream Anglaise.

Apricots can be substitute by soft and fresh pears, apples or peaches.

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