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.