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

Name: Pear and almond cream tart “Bourdaloue tart” - Christophe Felder & Camille Lesecq.
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

4passionfood.com

What a wonderful tart. This pear and almond cream tart also known as Bourdaloue tart is a classic of french pastry.

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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