- For the dough
- 125 grams Sweet cream butter
- 75 grams powdered sugar
- 1 egg
- 1 egg yolk
- 250 grams Pastry flour
- For the almond filling
- 100 grams soft Sweet cream butter
- 2 Tbsps Double cream
- 75 grams Pastry flour
- 75 grams sugar
- 75 grams ground almonds
For the dough: Beat the butter and sugar until creamy white in a bowl. Add the egg yolks and beat until creamy. Add the flour and stir briefly. Cover and chill for 2 hours in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
Butter the tartlet pans. Roll out the dough and line the tartlet pans. Cook for 10 minutes. Remove and allow to cool in the tins on a wire rack.
For the pear: Peel the pear, removing the stems. Sprinkle with lemon juice. Bring the sugar and wine to a boil in a pot. Add star anise and the pears. Cover and cook for about 8-10 minutes. The pears should be soft, but not too soft. Remove from the liquid and drain.
For the caramel: Bring the sugar to a boil with a little water. Cook to a dark caramel. Pour the rest of the water in gently. Stir, add the lime zest and let cool.
For the almond filling: Beat the soft butter, cream, flour, and sugar until smooth. Add the almonds.
Press the pear into the ramekins. Pipe the almond filling around the pears. Press down slightly and bake in a hot oven at 180°C (approximately 350°F) for about 15 minutes.
Let the tarts cool on a wire rack. Pour the caramel sauce over and serve while warm.