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1
Sift the flour, baking powder and salt several times.
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2
Soften the unsalted butter to room temperature and mix together with the sugar.
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3
Add the beaten eggs little by little and whisk constantly.
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4
Mix in a few drops of vanilla oil.
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5
Add the flour mixture and stir lightly.
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6
Put the dough into a plastic bag and leave to rest.
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7
You can do all of this the day before baking the tart.
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8
Lining the tin: Spray some oil and sprinkle some strong bread flour over the surface of the tart tin.
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9
Roll out the pastry with a rolling pin while still in the plastic bag to match the size of the tin.
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10
Cut the plastic bag and use the pastry to line the tin
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11
Poke the pastry base with a fork.
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12
Making almond cream: Mix the softened butter and sugar together.
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13
Add the beaten egg little by little.
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14
Add a few drops of vanilla oil and stir in the ground almond.
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15
Transfer the cream onto the pastry base.
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16
To finish: Slice the pears thinly and diagonally and transfer onto the cream on the pastry base.
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17
(use three for each tart).
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18
Sprinkle with sliced almond and bake in an oven preheated to 180C for 30-35 minutes.
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19
After baking, leave the tart to cool and remove from the tart tins.
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20
Brush the top of the tarts with nappage or apricot jam and sprinkle with pistachios.
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21
Sprinkle with powdered sugar on top using a tea strainer and it's done!
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22
Enjoy!
