Tartlet with Pear and Almond

Bring the water with sugar and lemon juice to a boil in a large pot over high heat, stirring constantly until the sugar dissolves.

Place the pears in boiling syrup, reduce the heat and simmer until soft, turning occasionally. Let the pears cool in the syrup. This step can be done a day before preparing the tartlets.

In a blender, mix sugar, almond flakes and salt until the nuts are finely ground.

Add butter and stir until smooth and uniform consistency.

Add the egg yolk, then the flour. Knead the dough until homogeneous and dense consistency.

Cover the dough with plastic wrap and let it rest for 2 hours.

Grind the almond flakes and wheat flour in a blender.

Add white sugar, then butter and mix until smooth.

Add a chicken egg and stir again.

Place the filling in a bowl, cover and let it steep for 2 hours.

Preheat the oven to 190 degrees, placing the baking sheet in the center.

Roll out the dough into a circle on parchment paper and transfer it to the baking form. Spread the overhanging dough along the sides of the form.

Make holes with a fork around the entire perimeter of the dough and place the form in the freezer for 10 minutes.

Cover the dough with foil, sprinkle dry beans to prevent rising, and bake for about 20 minutes until the edges are cooked through.

Remove the foil from the beans, return the baking dish to the oven and bake for another about 10 minutes until golden brown.

Cool the tartlet base and reduce the oven temperature to 175 degrees.

Evenly distribute the almond filling on the baked base.

Cut the pears in half, remove the cores, and slice each half into thin slices.

Carefully arrange the pear slices on the surface, slightly overlapping each other.

Bake the tartlet for about 55 minutes until the filling is cooked through and let it cool.

When serving, sprinkle with powdered sugar, decorate with whipped cream and almond flakes.