This week I made this pear tart, according to the internet this recipe originates from this bakery in Paris:

First I made a pate sucree (sweet tart dough) and made the crème pâtissère (pastry cream).

The next day I poached the pears in sugarwater, added a cinnamon stick, a used vanilla pod and lemon juice. They turned out so delicious, could have just eaten them as they were.

Then made the frangipane and added the crème pâtissère to it, this mixture goes on the bottom of the tart.

Prebaked the tart shell and filled it, this is what the tart looks like before baking:

Baked it for 50 minutes or so. It turned out great.

Next week I’m thinking either a chocolate tart or a blueberry tart. Or apricot. Not sure yet.