Attached is a recipe for La Tarte Bourdaloue, or a pear and almond tart. This is a classic French pastry created by famed patissier Paul Coquelin of La Patisserie Bourdaloue:
Truc (Tip): To make the pears fan out, slice the halves crossways and press into almond cream at an angle. Also, you can make individual tarts by using a half-sheet pan with round metal cookie cutters (as shown). Use the cookie cutter to cut out the bottom shell from the dough.