Tarte Bourdaloue- Pear and Almond Tart Bourdaloue Style

This was my hands down favorite tart that we made in school. We used pate brisee tart shell, filled it with almond cream, and topped it with poached pears and sliced almonds. The almond cream was made by creaming butter with almond paste then a shot of rum. Add eggs one at a time and then add pastry cream powder. The pears were poached in white wine with a little sugar, lemon, and vanilla bean.