Preparing the Sweet Shortcrust Pastry (Pâte Sablée)

With a food processor (e.g., Thermomix):

• Place all ingredients into the bowl and knead for about 30 seconds until a smooth dough forms.

By hand:

• In a large bowl, mix the flour, baking powder, and sugar.
• Add the softened butter in small pieces and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand.
• Incorporate the egg yolk and water, mixing quickly to bring the dough together without overworking it (to prevent toughness).
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. This resting time will make it easier to roll out and prevent shrinkage during baking.

Poaching the Pears

• In a large saucepan, combine the water, sugar, split and scraped vanilla bean, star anise, and cinnamon stick.
• Bring to a boil to dissolve the sugar and release the aromas of the spices.
• Meanwhile: Peel the pears, keeping their shape intact.
• Using a knife or melon baller, remove the cores from the bottom.
• Lightly drizzle the pears with lemon juice to prevent oxidation.
• Submerge the pears in the boiling syrup and simmer over medium heat for about 15 minutes, until they become tender but still hold their shape.
• Remove from heat and let the pears cool in the syrup to absorb the flavors fully.

Making the Pastry Cream (Crème Pâtissière)

• In a saucepan, bring the milk and split vanilla bean to a boil.
• Remove from heat and let it steep for a few minutes to intensify the vanilla flavor.
• In a separate bowl: Whisk the egg yolks and sugar together until the mixture becomes pale and slightly frothy.
• Add the cornstarch (or custard powder) and mix well.
• Gradually pour in the hot milk, whisking constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened.
• Once the pastry cream is smooth and firm, transfer it to a bowl, cover it with plastic wrap (directly touching the surface to prevent a skin from forming), and let it cool at room temperature.

Making the Almond Cream (Crème d’Amande)

• In a bowl, whisk the softened butter until smooth and creamy.
• Add the powdered sugar, almond flour, and cornstarch, mixing until fully combined.
• Beat an egg and incorporate 30g (about 2 tablespoons) into the mixture.
• Whisk for 3 minutes until the almond cream becomes light and airy.
• If using, mix in crushed amaretti or macarons for an extra layer of texture and flavor.

Assembling and Baking the Tart

• Preheat the oven to 170°C (340°F).
• Combine 175g (¾ cup) of pastry cream with the almond cream to create a lighter, silkier filling.
• On a lightly floured surface, roll out the chilled shortcrust pastry and carefully line a 24cm (9.5-inch) tart pan.
• Spread the almond-pastry cream mixture evenly over the tart base.
• Place one whole poached pear in the center, then arrange halved pears around it, cut-side down for an elegant presentation.
• Bake for about 40 minutes, until the crust is golden and the filling has slightly puffed up.
• Let the tart cool slightly before unmolding to prevent breakage.

Finishing Touches and Presentation

• Lightly dust the tart with powdered sugar for a refined, bakery-style look.
• Using a pastry brush, gently glaze the poached pears with a bit of the poaching syrup to enhance their shine and keep them moist.
• Let the tart rest at room temperature before serving for the best flavor and texture.