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1
Bring the butter and egg to room temperature, sift the dry ingredients.
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2
Finely chop the pistachios.
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3
For the tart crust, cream the sugar and room temperature butter.
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4
Add the egg yolk and mix.
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5
Add the sifted dry ingredients, almond flour, and vanilla essence and mix with a wooden spatula.
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6
Put into a large plastic bag or wrap with plastic wrap and chill in the refrigerator for 30-40 minutes.
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7
Without removing from the plastic wrap or bag, use a rolling pin to roll the dough out to larger than the tart pan.
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8
It should be 3-4 mm thick.
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9
Cut the plastic wrap or bag open, turn the tart pan upside down, and flip over with the plastic wrap or bag.
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10
Line the tart pan with the dough.
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11
Dock the dough with a fork.
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12
Top with plastic wrap and let chill in the refrigerator for about 1 hour.
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13
For the almond cream, knead the room temperature butter and the granulated sugar.
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14
Mix in the egg a little at a time.
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15
Add the almond flour and vanilla beans and mix.
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16
Add the Kirsch and jasmine tea leaves and mix.
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17
Pour the almond cream into the tart crust and smooth the surface.
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18
Slice the pears into 5 mm slices and arrange on top of the tart.
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19
Bake in an oven preheated to 170C for 35 minutes.
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20
Dissolve the glacage or apricot jam in a bit of hot water and brush over the top of the tart.
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21
It will become shiny.
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22
Garnish with the pistachios to finish.
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23
If you dust the edge of the tart with powdered sugar, it looks pretty.
