Pear tartlet

Name: Pear tartlet
Ingredients: 400 g Unsalted butter; 240 g brown sugar; 200 g Plain flour; 60 g mixed baking powder; 120 g pasteurized egg yolk; 5 g Lemon zest; 400 g Zeeuwse flour; 200 ml White wine; 100 g Unsalted butter; 100 g pasteurized whole egg; 1 units.items Lemon; 300 g Almond paste; 5 g Star anise; 1 units.items bourbon vanilla pod; 2000 ml Debic crème brûlée; 1000 ml sugar water (1:1); 10 g Lemon zest; 2000 g Doyenne du Comice pears

A delicious pear tartlet based on a recipe from Debic.

Ingredients

400gUnsalted butter

240gbrown sugar

200gPlain flour

60gmixed baking powder

120gpasteurized egg yolk

5gLemon zest

400gZeeuwse flour

200mlWhite wine

1units.itemsLemon

5gStar anise

1units.itemsbourbon vanilla pod

1000mlsugar water (1:1)

2000gDoyenne du Comice pears

100gUnsalted butter

100gpasteurized whole egg

300gAlmond paste

10gLemon zest

2000mlDebic crème brûlée

Preparation

Mix the butter with the caster sugar, lemon zest, and egg yolk.
Sift the flour and mix with the baking powder.
Add to the butter mixture, knead well, and refrigerate for 2 hours.
Then roll out to 7 mm thick and cut out to 14 cm Ø.
Place these discs in a lightly greased 12 cm Ø tart pan.

For the pears, bring all ingredients to a boil and add the peeled pears.
Cook the pears until tender.
Let cool in the liquid.

For the almond cream, mix the butter with the lemon zest and gradually add the almond paste and egg, alternating.
Stir until smooth, transfer to a piping bag, and pipe 60 grams into the center of the tart pan.
Top with 5 pear halves and bake in the oven at 190ºC for 20 minutes.