Pear and blackcurrant tartlet

Recipe

• For 4 people
• Cooking temperature 355°F
• Cooking time 12 minutes

Ingredients for pears in syrup

• 50 g frozen blackcurrant
• 2 williams pears
• 150 g sugar
• 25 cl of water
• the juice of 1/2 lemon

Pears in siros

1. Bring the water and sugar to a boil.
2. Remove from the heat and add the blackcurrant.
3. Peel the pears and cut them in half.
4. Bring the syrup back to the boil and add the pears to the boiling syrup for 5 minutes.
5. Let the pears rest in the syrup for 12 hours.

Pastry Ingredient

• 80 g butter
• 40 g icing sugar
• 1 tablespoon almond powder
• 1 pinch of fleur de sel
• 1/4 Bourbon vanilla bean
• 1 egg
• 100 g flour

Dough

1. Mix the butter, sugar, almond powder, fleur de sel, vanilla bean seeds, egg and flour.
2. Mix well with your hands.
3. Do not overwork the dough and leave it to rest for 2 hours in a cool place.

Almond Cream Ingredient

• 25 g soft butter
• 25 g icing sugar
• 40 g almond powder
• 1 teaspoon cornstarch
• 1 teaspoon pear brandy
• 1 egg
• 3.5 cl liquid cream

Almond cream

1. Whisk the butter in a bowl, adding the ingredients (except cream) slowly.
2. Whisk the cream in another bowl and add it to the mixture.
3. Leave to rest in a cool place.

Finishes

1. Preheat the oven to 355°F.
2. Roll out the dough and place it in 4 small tartlet moulds.
3. 3. Pre-bake the dough without toppings.
4. Remove them and then fill the tartlets with almond cream.
5. Place a few blackcurrant seeds in the tartlets.
6. Arrange the half pears flat side up.
7. Bake the tarts for 12 minutes at 355°F.

Conceil

Keep the tarts cold.