Pear Tarte

• 2 whole Pears, Sliced, For Topping
• _____
• FOR THE TART BASE:
• 1/2 pounds, 7/8 ounces, weight Flour
• 1 whole Egg
• 1-7/8 ounces, weight Castor Sugar
• 5-1/3 ounces, weight Butter, Room Temperature
• _____
• FOR THE CUSTARD FILLING:
• 7-7/8 ounces, weight Milk
• 1-5/8 ounces, weight Castor Sugar, Divided
• 5/8 ounces, weight Custard Powder
• 1 whole Egg
• 1 teaspoon Vanilla Essence
• 1 ounces, weight Butter
• _____
• FOR THE ALMOND FILLING:
• 1-7/8 ounces, weight Butter, Room Temperature
• 2-1/8 ounces, weight Almond Ground
• 1 whole Egg
• 1 Tablespoon Cornstarch
• 2 teaspoons Dark Rum

1. The tart base:
2. Combine flour, egg, sugar and butter until it forms a dough. Keep the dough in the fridge for at least 15 minutes, which makes the tart base crunchier.
3. The custard filling:
4. Preheat the milk and 1/3 of the sugar (let dissolve but don't over boil) and set aside. Mix the custard powder, egg, and remaining sugar in a saucepan and pour in the milk mixture. Stir until a custard is formed. Add in vanilla essence and butter before removed it from the heat.
5. The almond filling:
6. Mixed butter and ground almonds and beat well. Slowly add in the beaten egg, cornstarch and dark rum and continue beating well.
7. Now, mix the custard and almond filling together and the tart filling is completed.
8. Peel the pears and sliced them thinly (it could be in any form you want, you can cut them in big slices as well).
9. Now, work on the tart base (the dough we prepared earlier). Usually I'll use a 9-inch tart ring. Spread the custard filling on top of the tart base, then line the sliced pears nicely on the filling.
10. Preheat oven for 15 minutes, then bake at 190u0b0C (375u0b0F) for approximately 40 minutes.

flour, egg, sugar, weight butter, weight milk, sugar, egg, vanilla, butter, weight butter, weight almond ground, egg, cornstarch

Taken from tastykitchen.com/recipes/desserts/pear-tarte/ (may not work)