Tarte aux poires amandine

Chef Philippe’s selected pear-and-almond tart is presented as tarte aux poires Bourdaloue. This version uses a hazelnut shortcrust base, almond cream and canned pears in syrup, finished with glaze and caramelized hazelnuts.

Softened butter mixes with raw hazelnut powder, icing sugar and fine salt before egg yolks are added. Type 55 flour and baking powder are sifted together into the mixture, and the dough is chilled to become firm enough for rolling.

The chilled pastry lines the tart ring and bakes separately before filling. The listed almond cream combines its own butter, sugar, almond powder, a smaller portion of flour, liquid cream and a whole egg, and is piped over the base.

The canned pear halves are cut into thin slices while kept together, then arranged over the almond cream in a rosette. Further baking raises and colours the cream before the tart is removed and allowed to cool.

Blond glaze is softened with water and brushed over the surface. Chopped caramelized hazelnuts finish this selected version, with sliced almonds offered as another topping choice.