In the robot, mix the ointment butter with the icing sugar, the almond powder, the fleur de sel and the vanilla powder at least for 2 minutes to properly cream the mixture. Then add the 28 grams of whole egg then continue to mix for 1 minute. Add the sifted flour, as soon as the flour is incorporated, remove the dough from your robot. Lower your dough about 5 mm between two sheets of baking paper then place them in the refrigerator for 1 hour. After an hour, take out your dough and remove the sheet of baking paper above. Place your pie pan over it then gently turn the mold over so that the dough below is found on it. Darken the dough well in the mold and pass your rolling pin on top of your mold to remove the excess dough. The ideal is to put the dough in the refrigerator for 12 hours so that it does not retract during cooking.

Preheat the oven to 150°C touring heat and cook your dough for 25 minutes. Meanwhile, prepare the almond cream by mixing the ointment butter with 50 grams of powdered sugar, then add 50 grams of almond powder then the 50 grams of egg as well as the 10 grams of Amaretto and the vanilla liquid. To finish the 4 grams of cornstarch.

Put the 800 milliliters of water in a large saucepan with the 400 grams of powdered sugar. Peel the pears and put them whole in the syrup and simmer for about fifteen minutes. Let the pears cool. Then cut 3 pears in half lengthwise, remove the middle from the pears proper, then make strips in the width. The 4th pear will be cut in half and keep only the upper part. You just remove the middle to empty the pear proper.

Once your dough has cooked for 25 minutes is out of the oven, preheat the oven to 160°C. Place the almond cream on the sweet dough. Place the half pear in the center of your pie circle. Then on the circle, place the half pear strips by reforming the shape of the half pear. Add a few tapered almonds.