Bourdaloue Pear Tart
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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