Name: Pears in Lace Tartlets with Almond Cream
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 5 h 15 min
Yield: 5
Ingredients: 150 g unsalted butter, softened (about 1¼ sticks, room temperature); 95 g confectioners' sugar; 30 g ground almonds; 1 g fine sea salt (ideally fleur de sel) (a generous pinch); 1 g vanilla powder or vanilla extract; 58 g extra-large egg (lightly beaten); 250 g all-purpose flour; 150 g unsalted butter, softened (room temperature); 150 g superfine (caster) sugar; 150 g ground almonds; 150 g large eggs; 450 g whole milk (plus 2 tablespoons); 50 g whipping cream; 2 piece vanilla beans, split and scraped; 90 g superfine (caster) sugar (plus 2 tablespoons); 25 g custard powder; 25 g all-purpose flour; 90 g egg yolks (about 5–6 large yolks); 30 g cocoa butter, melted; 4 sheet gelatin sheets, softened in cold water; 50 g unsalted butter (softened); 30 g mascarpone cheese; 1000 g water (for the poaching syrup); 500 g superfine (caster) sugar; 1 piece vanilla bean, split and scraped; 5 piece Bartlett pears, firm but ripe (peeled, stems left on); 250 g slivered almonds; 25 g confectioners' sugar

Pears in Lace Tartlets with Almond Cream

These tartlets combine a thin sweet pastry shell with almond cream, vanilla pastry cream, poached pears, and caramelized almonds.

Main Components

Each tartlet includes:

sweet tart shell
almond cream
vanilla pastry cream
poached pear
caramelized almonds

Pears and Cream

The pears are poached in vanilla syrup before assembly. Almond cream is baked into the shell first, and the vanilla pastry cream is added after baking to support the pear.

Shell and Finishing

The tart shells are rolled very thin to create the lace-style look. Add the caramelized almonds close to serving so they stay crisp.

Make-Ahead Notes

The dough, pears, and pastry cream can all be prepared ahead. Final assembly is quicker once the main components are chilled and ready.