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:

1. In a large bowl, mix the flour, baking powder, and sugar.

2. Add the softened butter in small pieces and rub it into the dry ingredients with your fingertips until the mixture resembles coarse sand.

3. Incorporate the egg yolk and water, mixing quickly to bring the dough together without overworking it (to prevent toughness).

4. 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

1. In a large saucepan, combine the water, sugar, split and scraped vanilla bean, star anise, and cinnamon stick.

2. Bring to a boil to dissolve the sugar and release the aromas of the spices.

3. Meanwhile: Peel the pears, keeping their shape intact.

4. Using a knife or melon baller, remove the cores from the bottom.

5. Lightly drizzle the pears with lemon juice to prevent oxidation.

6. 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.

7. Remove from heat and let the pears cool in the syrup to absorb the flavours fully.

Making the Pastry Cream (Crème Pâtissière)

1. In a saucepan, bring the milk and split vanilla bean to a boil.

2. Remove from heat and let it steep for a few minutes to intensify the vanilla flavor.

3. In a separate bowl: Whisk the egg yolks and sugar together until the mixture becomes pale and slightly frothy.

4. Add the cornstarch (or custard powder) and mix well.

5. Gradually pour in the hot milk, whisking constantly to prevent curdling.

6. Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened.

7. 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)

1. In a bowl, whisk the softened butter until smooth and creamy.

2. Add the powdered sugar, almond flour, and cornstarch, mixing until fully combined.

3. Beat an egg and incorporate 30g (about 2 tablespoons) into the mixture.

4. Whisk for 3 minutes until the almond cream becomes light and airy.

5. If using, mix in crushed amaretti or macarons for an extra layer of texture and flavor.

Assembling and Baking the Tart

1. Preheat the oven to 170°C (340°F).

2. Combine 175g (¾ cup) of pastry cream with the almond cream to create a lighter, silkier filling.

3. On a lightly floured surface, roll out the chilled shortcrust pastry and carefully line a 24cm (9.5-inch) tart pan.

4. Spread the almond-pastry cream mixture evenly over the tart base.

5. Place one whole poached pear in the center, then arrange halved pears around it, cut-side down for an elegant presentation.

6. Bake for about 40 minutes, until the crust is golden and the filling has slightly puffed up.

7. Let the tart cool slightly before unmolding to prevent breakage.

Finishing Touches and Presentation

1. Lightly dust the tart with powdered sugar for a refined, bakery-style look.

2. Using a pastry brush, gently glaze the poached pears with a bit of the poaching syrup to enhance their shine and keep them moist.

3. Let the tart rest at room temperature before serving for the best flavour and texture.