SERVES 6 TO 8
COOKING TIME: 60 mins
For the dough:
- 250g flour
- 15g fresh yeast or 7.5g dried yeast
- 115g milk
- ½ egg
- 75g butter, softened
- 3g salt
- 75g sugar
For the filling:
- 300ml milk
- 75g sugar
- 25g vanilla custard powder
- 2 egg yolks
- 50g Lotus Biscoff biscuits
- 3-4 ripe Williams pears, fresh or tinned
- a pinch of ground cinnamon (optional)
- apricot jam, for glazing
- 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.
- 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.
- 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.
- Roll out half of the dough so that it is 2mm thick (keep the rest for another recipe) and use to line a 24cm fluted baking tin. Leave to rest and trim the edges.
- Put the Biscoff on top of the dough, cover with a 1cm layer of custard mixture and top with the pears. Sprinkle with cinnamon if you wish.
- 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.