This traditional tart originated from a chef in a pastry shop that opened in the rue (street) Bourdalue.
Sablée pastry, almonds cream and poached pears.
Ingredients for a tart 22-24 cm's diametre
200 g plain flour
25 g almonds flour
100 g cold butter
2 g (a small pinch) of salt
75 g icing sugar
1 medium egg (40 g)
75 g soft butter, diced
75 g caster sugar
75 g ground almonds
75 g of maizena (corn starch) or special powder for flan and creme pâtissiere
Pâte sablée. (find a detailed recipe in the Basic Techniques)
Mix the flour and diced cold butter until the mixture has a sandy texture (Picture 1).
Add the ground almonds (almond flour), salt and icing sugar and mix all the ingredients for a few seconds.
Add the eggs at last and mix until until the mixture comes together as a ball of dough (Picture 2).
Gather the pastry into a disc, put it in cling film and set in the fridge for 1 hour before using it.
Line the tar tin with the pâstry , pick with a fork and put it in the fridge.
In a mixing bowl, beat together the butter and icing sugar (Picture 4).
Add the ground almonds and stir to combin..
Add the corn starch and mix until smooth.
Gradually beat the eggs and mix until combined (Picture 5)
Spoon the almond cream into a pastry bag and pipe the cream into the base of the tart (Picture 6)
Remove the poached pears from the syrup, slice each half into 3 mm (5/8 inch) thin slices. Push the pears down gently so that they sit at slight angle (Picture 7.)
Then plase them in the tart and top with flaked almonds (Picture 8)
Bake the tart for 30-35 minutes at 180°C (350°F) until golden.
Leave to cool before demoudling from the tart case.
Glaze wth the nappage or abricot's jam.