Tarte Bourdaloue

• Flour for dusting
• 1 recipe Pâte Brisée
• 3 firm ripe pears, peeled
• 2

Prepare your mise en place.

Lightly flour a clean, flat work surface. Place the dough in the center of the floured surface and, using a rolling pin, roll the dough out to a 28-centimeter (11-inch) circle about 3 millimeters (⅛ inch) thick.

Using a pastry brush, lightly brush off excess flour. Lift the dough gently, fold it in half over the rolling pin, and slip it, still