1 Preheat the oven to 325F/170C/#5-6.
2 Prepare the almond cream: Mix together the eggs, cornstarch, almond powder, sugar, butter, and almond extract.
3 Roll your tart dough into a fluted tart tin, leaving a generous border.
4 Place the pear halves in the pie shell, laid out in a circle. The hollows should be facing down.
5 Spread the almond cream over the pears.
6 Bake the tart about 25 minutes, until it takes on a pretty golden-brown color.
7 In a tiny saucepan, melt 4 teaspoons confit de Genet & Truffle over low heat. Brush the tart with it while still warm.
My advice: Whether your guests are on time or late, you will enjoy this tart. It’s delicious hot, warm, or cold! You can serve along with Vanilla ice cream
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