This biscoff pear pie is typically autumn, and it could be typically Belgium. But a Slovak blog that I really like a lot inspired me for this recipe: Blondie-ish at kitchen. To honour her I also mention the Slovakian name of the recipe: HruÅ¡kovÃ½ tart s karamelovÃ½mi lotus suÅ¡ienkami. The idea to combine the pears and the Lotus Biscoff caramel cakes is great. This surprising combination works perfectly and you just cannot stop eating it.
The pears and especially the famous Lotus biscoff caramel cookies are of course typically for Belgium. The pear growing industry is quite important in Belgium. A few years ago, economic sanctions against Russia hit the sector quite severely. Belgium exported a lot of pears to Russia. I decided to support the farmers by eating more pears.
As a Belgian living in Germany, I am always especially proud when these famous caramel cookies are served next to my coffee. Lotus Biscoff looks different, its taste is unique and its crunchiness surprises at every bite.
biscoff pear pie
- cake form 25cm.
- 250 gram all purpose flour
- 125 gram butter
- 75 gram icing sugar
- 1 egg
- 30 ml cold water
- 140 gram crushed Lotus biscoff cookies
- 200 ml heavy cream
- 2 eggs
- 4 pears
- Mix the flour, butter, icing sugar, the egg, the salt and the cold water to a consistent dough.
- Put the dough in the refrigerator for 1 hour.
- grease a cake form of 25 cm with butter.
- After one hour, take out the dough of the refrigerator and roll it out on a surface covered with flour.
- Put the dough in the cake form. Prick the bottom of the cake with a fork.
- Mix the crushed biscoff cookies with the eggs and the heavy cream.
- Peel the pears and cut the parts into slices.
- Pour the filling over the dough and place the sliced pear pieces into the filling.
- Preheat the oven at 180Â°C.
- Bake the cake for 35 minutes in the oven.
Other recipes with pears or Biscoff cookies on surprising recipes are:
On my Dutch blog I have another great dessert with pears, cooked in banana liquor: grasgroene peertjes.