Tarte bourdaloue

Preparing the dough:

1. 1In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. 2Add the diced butter and mix with your fingers until you get a crumbly texture.
3. 3Add the eggs and vanilla sugar, and knead until the dough forms a ball.
4. 4Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preparing the poached pears:

1. 5Peel the pears, remove the cores, and cut them in half.
2. 6In a saucepan, combine the water, sugar, star anise, cinnamon stick, and lemon.
3. 7Bring to a boil and add the pear halves.
4. 8Simmer for about 15 minutes, until the pears are tender, then drain and set aside.

Preparing the almond cream:

1. 9In a mixing bowl, combine the softened butter and sugar.
2. 10Add the eggs one at a time, mixing well after each addition.
3. 11Add the ground almonds and mix until smooth.

Assembling and baking the tart:

1. 12Preheat the oven to 180°C (gas mark 6).
2. 13Roll out the shortcrust pastry on a floured work surface, then place it in a buttered and floured tart pan.
3. 14Prick the tart base with a fork.
4. 15Cut the pear halves into thin slices.
5. 16Spread the almond cream over the tart base.
6. 17Arrange the sliced pear halves over the almond cream.
7. 18Bake the tarte Bourdaloue for about 40 minutes, until golden and crisp.
8. 19Let the tart cool before serving.