Pear and Almond Financiers

Warm almond crumb, browned at the edges, with a soft pocket of pear at the center: Maison Perrotte’s Bourdaloue Tart Jam, poached pear rounded by the mellow note of almond, hides inside these little financiers.

Makes 24 · 15 min + 15 min baking

1. Whisk 1 cup (100 g) almond flour, 1 1/4 cups (150 g) powdered sugar and 1/3 cup (40 g) flour, then stir in 4 egg whites.
2. Add 1/2 cup (115 g) melted butter and mix until smooth.
3. Fill 24 greased mini muffin cups two-thirds full and drop 1 tsp of the Bourdaloue tart jam into the center of each.
4. Bake at 400°F (200°C) for 12 to 15 minutes, until golden around the edges.
5. Let cool for 5 minutes before unmolding.

The star of this recipe: Bourdaloue Tart Jam, by Maison Perrotte.