Jasmine Pear Tart - flour

Method

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