Bourdalou Pear Tart

Recipe

ingredients	preparation
10 each Pears 400g Water 180g Brown Sugar 500g All Purpose Flour 250g Cold Butter, cut into cubes 8g Salt 135g Cold Water 1 each Egg 200g Butter 200g Granulated Sugar 200g Nut Flours - Almond Flour Blanched - 25# carton 200g Eggs as needed Cacao Barry 70% Fleur de Cao Dark Chocolate	Bring to a boil the pears, first water and brown sugar. Mix together the AP flour, cold butter and salt. Once well mixed, add the cold water and egg #1. Mix and leave the dough to rest for 30 minutes in the refrigerator. Roll it out to 3 mm thickness and shape into a tart pan. To make the almond cream, blend together the 200 g butter, granulated sugar and almond flour. Add eggs #2, slowly/one at a time. Spread a thin layer of this cream in the bottom of the tart shell. Place some dark chocolate pistoles on top of the almond cream before placing the sliced pears on top. Bake at 350F until tart shell and almond cream has become golden brown.

ingredients

preparation

Bring to a boil the pears, first water and brown sugar.
Mix together the AP flour, cold butter and salt. Once well mixed, add the cold water and egg #1.
Mix and leave the dough to rest for 30 minutes in the refrigerator. Roll it out to 3 mm thickness and shape into a tart pan.
To make the almond cream, blend together the 200 g butter, granulated sugar and almond flour.
Add eggs #2, slowly/one at a time.
Spread a thin layer of this cream in the bottom of the tart shell.
Place some dark chocolate pistoles on top of the almond cream before placing the sliced pears on top.
Bake at 350F until tart shell and almond cream has become golden brown.