Recipe: Bourdaloue Tart by Pierre Hermé

Preparation of the almond cream:

1- Cut the butter into small pieces, put it in a bowl, and soften it with a spatula, without making it foamy.

2- Add successively the powdered sugar, almond powder, cornstarch, eggs and bitter almond extract, whisking with an electric mixer at low speed.

3- Incorporate the pastry cream (cold), which you will have prepared just before, mixing well.
Cover the bowl with plastic wrap and refrigerate the cream if you will not use it immediately.
For the shortcrust pastry (you can make it in a food processor):

4- Cut the butter into small pieces and put it in a bowl.
Crush it with a wooden spatula and stir quickly.

5- In a bowl dissolve the salt in water or milk and pour the liquid little by little over the butter, stirring regularly always with the spatula.

6- Sift the flour and incorporate it in several times, pouring it in a rain, without overworking the dough.

7- Place it on a work surface and crush it under your palm by pushing it away.
Gather it together and repeat to make it homogeneous.
Form a ball and flatten it slightly between your hands.
Wrap it in plastic wrap and leave it in the refrigerator for 2 hours.

8- Preheat your oven to 190°.

9- Roll out the dough to 2 mm thick and install it carefully on a buttered 22 cm diameter mold with your thumb and index finger, a small ridge on the edges.
Pour the almond cream halfway up and smooth it well.

10- Cut the pears into slices or in half according to your choice and arrange them on top.

11- Bake for 30 minutes.
When