Recipe ~ Bourdaloue tart

Preparation

1. Start with the dough: in a bowl, knead the butter – add the sugars and the egg. Beat until the mixture whitens. Add the flour and mix. Pour in a little water until you obtain a smooth dough. Form a ball and leave to rest for 30 minutes.
2. Line a tart mold with baking paper.
3. Bake blind for 25 minutes. Set aside.
4. Prepare the poached pears: peel the pears – cut them in half and remove the core.
5. Place them in a saucepan – cut them without going all the way through.
6. Zest and squeeze the juice from the lemon – put on the pears. Add water until it covers the pears by ¾. Cover and cook for 20 minutes over low heat. At the end of cooking, remove the lid and reduce. The pears should be tender and covered with their caramelized juice.
7. Prepare the almond cream: Knead the butter until it becomes soft, then add the other ingredients one by one until you obtain a smooth texture. Set aside.
8. Assembly: Pour the almond cream onto the pre-baked tart base. Place the pears on the almond cream. Bake the tart for 25 minutes until it is nicely colored. Sprinkle with flaked almonds ¾ of the way through cooking.
9. When removed from the oven, sprinkle with icing sugar – serve warm or cold.