Tarte Bourdaloue (Pear Tart)

Method

1. Mix the flour, sugar and salt in a bowl.
2. Rub in the butter till the mixture resembles fine breadcrumbs.
3. Mix the egg, water and vanilla and add it to the dough.
4. Mix it until dough forms a ball. Place in chiller to rest for 10 – 15 minutes.
5. Roll out the pastry to 2mm and ease it into the tart ring.
6. Put the almond cream into the tart.
7. Arrange the pear slices on top of the tart.
8. Bake at 170⁰c for about 30 -40 minutes or until cooked.
9. Let the tart cool down, then glaze it with the apricot glaze.
10. Almond Cream:
11. Cream the butter until it is of a spreadable consistency.
12. Add in the sugar. Mix well.
13. Add in the eggs. Mix well.
14. Add in the ground almonds and the flour and mix just until it is incorporated into the mixture.