Tarte Bourdaloue

Poached pears

1. In a saucepan, add the sugar and water, and bring to a boil.
2. Peel the pears and cut them in half. Core them.
3. Add the vanilla extract to the sugar syrup.
4. Dip the pears in the syrup.
5. Poach over low heat for about 10 minutes.
6. Drain and let the pears cool on a plate, flat side down.

Dough

1. In the bowl of a stand mixer, mix the butter and sugar using the flat beater.
2. Then add the ground almond, then the flour and salt and continue mixing.
3. Finally add the egg and continue mixing to obtain a homogeneous dough.
4. Take the dough and form a large disc with it. Cover with plastic wrap.
5. Let stand in the refrigerator for 30 minutes.

Almond cream

1. In the bowl of the stand mixer, mix all the ingredients with the flat beater, adding them one by one in order.

Assembly of the tart

1. Take the dough out of the refrigerator and roll it down to a slightly larger circle than the tart mold and to a thickness of about ⅙ inch (4mm).
2. Lightly grease the mold with butter.
3. Carefully roll the dough around the rolling pin, then carefully unroll the dough onto the mold.
4. Apply the dough all around, against the edges of the mold.
5. Roll over with the rolling pin to cut the excess dough.
6. Using a sharp knife, get rid of the excess dough that protrudes from the mold.
7. Return the mold to the refrigerator for 15 minutes so that the dough is cold when ready to bake.
8. Apply a layer of the almond cream with a piping bag, or spread with a spatula.
9. Cut the poached half pears into regular thin slices with a sharp knife.
10. Carefully arrange the sliced ​​half pears onto the almond cream.
11. Sprinkle the tart with thinly sliced almonds.
12. Bake at 350 F / 180 C for 25 to 30 minutes.

Glazing

1. Cook the apricot jam in a saucepan over low heat for a few minutes.
2. Apply the apricot glaze over the entire surface of the tart with a brush.