Pear and almond cream tart “Bourdaloue tart” - Christophe Felder & Camille Lesecq. - 4passionfood -

Ingredients

• 95 g icing sugar , sifted
• 150 g unsalted butter , softened
• 30 g almond powder
• 1 egg
• 1/2 vanilla bean
• 1 pinch of fleur de sel
• 250 g all purpose flour , sifted
• 55 g unsalted butter , softened
• 55 g caster sugar
• 55 g almond powder
• 30 g pistachio paste
• 1 capful kirsch, I used 1/4 tsp of orange blossom water
• 2-3 Pears, Bartlett if possible (I used conference) choose a ripe pears but still firm.
• 1 Tbsp apricot or pear jelly
• 1 Tbsp Icing sugar
• sliced almonds , roasted
• 1 egg yolk
• 1 tsp double cream liquid
• 250 g mineral water
• 150 g caster sugar
• 1 tsp vanilla powder , or 1/2 vanilla bean
• 1 tsp lemon juice