Ingredients
For the sweet pastry
150 gr. plain white flour
50 gr ground almonds
100 gr. butter
80 gr. sugar
1 tsp. spekuloos spices (or mixed spice)
1 beaten egg
A pinch of salt.
For the filling
200 gr. baked sweet potato
1 pear, cored, peeled and thinly sliced.
150 gr. ground almonds
150 gr butter
100 gr sugar
3 tbs. honey
2 tbs. plain white flour
3 eggs
1 tsp. speculaas spices
Raspberry jam
Method
Begin by making and blind baking the sweet pastry, the recipe of which is set out here.
For the filling
Purée the baked sweet potato until soft. Over a medium heat melt the butter and then add the almonds, sugar and honey. Whisk the eggs together with the flour. When the butter, almond, honey and sugar mixture has cooled so that it no longer scalds the hand add the mixed eggs and flour. Layer the bottom of the baked pie with some raspberry jam. Pour the almond custard into the pastry case. Slice the pears thinly and shape like a star over the tart. Place in a pre-heated oven on 180 degrees centigrade for 15 minutes. After that time turn the oven down to 150 degrees cenitgrade and bake for a further 15 minutes. Leave it to rest for ten minutes before taking out of the form. Tastes delicious with soured cream.