Bourdaloue Pear Tart

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Credit: Mathilde de l'Ecotais
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Ingredients (6 servings)

Dough

Almond Cream

Almond Nougatine

Finishing Touches and Serving

Instructions

Step 1: Dough

Sift the flour.

Knead the butter to make it soft enough for the dough to be pliable. Add the powdered sugar, ground almonds, and the egg. Mix to combine.

When the mixture is even, fold in the sifted flour. Form a ball of dough and wrap it in plastic wrap. Chill for 12 hours.

Step 2: Almonds

Make a 30° syrup by melting 335 g of sugar in 25 cl of water. Add the almonds to this syrup and bring to a boil. Remove from the heat and allow to infuse for 1 day. Drain the almonds. Spread them onto a silpat and cook for 15 minutes at 160 °C in a ventilated oven, until they are nicely browned.

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