Tart Dough Ingredients
- 400 g AP Flour
- 150 g Powdered Sugar
- 50 g Almond Flour
- 225 g Butter
- 1 each Egg
- 5 g Salt
Almond Cream Ingredients
- 350 g Almond Flour
- 15 g AP Flour
- 250 g Butter
- 250 g Powdered Sugar
- 1 each Madagascar Vanilla Bean
- 150 g Whole Eggs
- 8 each Cooked Pears (4 cut into 1/8 sections, 4 roughly chopped)
Start by making the tart dough. In a small mixer combine the butter and sugar with a paddle and mix for 4 minutes.
Add the egg until evenly combined and add in the two flours.
Transfer the dough to a floured table and roll out to ¼ inch thick and place on a tray, wrapped in the fridge for 1 hour.
Remove the dough from the fridge and line the tart mold, trimming any excess and place back into the fridge.
For the almond cream; in a small mixer combine the butter and sugar with a paddle for 4 minutes.
Add in the vanilla and eggs until evenly combined and add in the two flours.
Transfer the mix to a piping bag and pipe the mixture half way up the tart mold.
Evenly distribute the chopped pears and continue to pipe the rest of the almond cream to the top.
Decorate with the sliced pears.
- Bake on Phase 1: convection at 350°F for 20 minutes
- Phase 2: convection at 325°F for 30 minutes
Chill it down in the air-o-chill blast chiller/shock freezer.