Pastries
Pear Tart Bourdaloue
Tarte Bourdaloue
Paris, France
Pear tart with almond frangipane, a Parisian patisserie classic.
Original eatfuls sticker artwork
What it is
A closer look at Pear Tart Bourdaloue.
Pear tart with almond frangipane, a Parisian patisserie classic.
What to look for
Know it when you find it.
Poached pears, almond cream, buttery crust, elegant presentation.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pear Tart Bourdaloue.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Latvia
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Luxembourg
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Antigua and Barbuda
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Pie made with local mangoes; a seasonal dessert when mangoes are in season; the sweetness of local mangoes makes an exceptional pie; found at home kitchens and bakeries; the mango pie of Antigua; a tropical twist on apple pie; a celebration of island fruit.
Antigua and Barbuda
Antiguan Pineapple Pie
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Pie made with the Antigua Black Pineapple; a seasonal dessert when pineapples are in season; the sweetness of the black pineapple makes an exceptional pie; found at home kitchens and bakeries; the pineapple pie of Antigua; a tropical twist on apple pie; a celebration of the national fruit.
Saint Martin
Anguillian Coconut Tart
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A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.
Epirus, Greece
Alevropita
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A rustic Epirus pie of thin flour batter folded around crumbled feta and eggs, baked until blistered — a "poor man's pita" from the Zagori villages.
Kano, Niger
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Twisted lengths of wheat dough deep-fried and soaked in sugar syrup, made in the north for Sallah.
Panama
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