Poached Pear & Almond Tart

Presented by Christine Guerriero, Sweet Lorraine's Bakery

Sucre Dough:

125 grams powdered Sugar

250 grams unsalted butter

3 eggs

500 grams cake flour or AP Flour

Almond Cream

250 grams unsalted butter

250 grams granulated sugar

250 grams almond flour

3 eggs

30 grams cornstarch

1/2 teaspoon almond extract

Poaching Liquid for Pears

2 Liters Moscato Wine

2 Liters water

1 Kilogram granulated sugar

Juice of 5 Lemons

3 Tablespoons ground cinnamon

1 Tablespoon ground nutmeg

1 Teaspoon ground cloves

1 Teaspoon ground ginger

Both the almond cream recipe and the tart she'll recipe are the creamed butter method. Very easy, cream the butter and sugar, add the eggs and mix until emulsified, then add the dry ingredients. Easy peasy.