Recipe for Almond Pear Tart

Place your shortcrust pastry in a tart pan, prick the bottom with a fork, and set aside in the refrigerator.

Next, prepare the pears: in a saucepan, bring water and sugar to a boil until a syrup is formed. Add the peeled and quartered pears to the syrup, along with vanilla and a cinnamon stick. Simmer for 15 minutes. Once the time is up, drain the pears and set the syrup aside.

Prepare the almond cream: mix the softened butter with the almond powder and powdered sugar. Then add the egg, cornstarch, and rum. Mix everything together until you obtain a homogeneous paste and set aside.

Prepare the pastry cream: in a saucepan, heat 200ml of milk and add vanilla. Then, in a mixing bowl, combine the cornstarch, sugar, egg yolks, and the remaining milk. Add everything to the saucepan and heat while continuously stirring until the pastry cream thickens. Then remove from heat and let cool.

Finally, mix the pastry cream and almond cream, and pour the mixture onto the tart base.

Arrange the poached pears on the tart base.

Bake for 30 minutes in a preheated oven at 180°C.

To finish, after cooking, cover the pears with their syrup and let cool before tasting.