Pear Tartlet And Almond Cream

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La Tartine Gourmande


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200 g all-purpose flour

80 g butter at room temperature

1 x egg

1 tbsp evaporated cane sugar


Pinch of salt

4 x pears (medium to small size and firm texture); Comice Pears

2 x eggs

150 ml heavy cream

280 g almond powder

50 g sugar

150 g sugar

2 x star anises

Zest of one lemon

500 ml water

4 tbsp marmalade

4 tbsp syrup from pears

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