Pear Speculoos Tart

It got a bit cold so I already collected all the fruits from my garden, just to be sure. I collected pears as well and it would be shame not to use them. I decided to make Pear Speculoos Tart. If you ever tried Lotus or Speculoos cookies you know that they have a pleasant caramel and spicy taste. This taste is a lovely match to pears and together they create a subtle caramel fall combination. When it comes to the difficulty, it really is a simple tart – basic dough, filling made with just Speculoos cookies, heavy cream and eggs, and pears on the top. There is no butter in the filling and you can really taste cookies. The number of pears depends on their size and on how closely you want to put them – I put them closely so I used almost 5 medium-sized pears. You should try it, this tart will surprise you with its simplicity and taste.

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Pear Speculoos Tart

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hrs 5 mins

 

Simple tart with baked Lotus speculoos cookies and heavy cream, topped with pears

Servings: 10 pieces

Ingredients

• Dough:
• 250 g all-purpose flour
• 125 g butter
• 75 g icing sugar
• 1 egg
• A pinch of salt
• 30 ml cold water
• Filling:
• 140 g crushed Lotus speculoos cookies
• 200 ml heavy cream
• 2 eggs
• 4 – 5 peeled pears cut into slices

Instructions

1. Dough:
2. Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
3. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan and prick the bottom of the dough using a fork. Pour the filling on dough.
4. Filling:
5. Mix the biscuits with heavy cream and eggs. Mix until all ingredients are combined.
6. Pour the filling on the raw dough.
7. Put sliced pears on the filling.
8. Bake at 180 degrees for about 35 minutes.
9. Let it cool.

Recipe Notes

• Baking pan - 25 cm
• Recipe adapted from Cuisine de Tous Les Jours

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