Serves 6 to 8 people
For the dough
• 250 g flour
• 15 g fresh yeast or 7.5 g dried yeast
• 115 g milk
• ½ egg
• 75 g butter, softened
• 3 g salt
• 75 g sugar
For the filling
• 300 ml milk
• 75 g sugar
• 25 g vanilla custard powder
• 2 egg yolks
• 50 g Lotus Biscoff biscuits
• 3-4 ripe Williams pears, fresh or
tinned
• a pinch of ground cinnamon (optional)
• apricot jam, for glazing
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1
First make the dough. Put the flour in a bowl. Dissolve the yeast in the milk and add to the flour with the egg and butter. Mix thoroughly.
-
2
Add the salt and sugar, knead for 5 minutes in a food processor at the lowest setting. Cover and leave to rise for 30 minutes in a warm place.
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3
Preheat the oven to 190°C. Make the filling. Bring the milk to the boil with half the sugar. Mix the rest of the sugar, the custard powder and the egg yolks, add a splash of milk if necessary and pour in the rest of the boiling milk. Pour this mixture back into the pan and heat until thickened, stirring continuously.
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4
Roll out half of the dough so that it is 2 mm thick (keep the rest for another recipe) and use to line a 24 cm fluted baking tin. Leave to rest and trim the edges.
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5
Put the Biscoff on top of the dough, cover with a 1 cm layer of custard mixture and top with the pears. Sprinkle with cinnamon if you wish.
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6
Bake the pear tart in the oven for 15 to 20 minutes. Leave to cool completely, remove from the tin and glaze with apricot jam