Pear tart with blueberries

Ingredients for 1 servings:

• 20 g yeast
• 125 ml milk, lukewarm
• 250 g flour
• 150 g sugar
• 1 pinch of salt
• 30 g butter, room temperature
• 2 m.-sized eggs
• 1 egg yolk
• 3 pears (approx. 200 g each)
• 100 g blueberries (frozen), thawed
• 125 ml coconut milk, unsweetened
• 1 packet of vanilla sugar
• 2 tbsp powdered sugar
• 1 tbsp desiccated coconut
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Dissolve the yeast in the milk. Using the dough hook of a mixer, mix with the flour, 50g of the sugar, butter, 1 egg yolk, and a pinch of salt to form a dough. Form a ball, cover, and let rise for about 1 hour. When the dough has doubled in size, roll it out to a diameter of about 34cm. Place the dough in a greased 28cm tart pan with a 3cm high rim. Preheat the oven to 180°C. Peel the pears and halve them lengthwise, removing the stems and core them with a pear baller. Arrange the halves in a star shape on the base with the opening facing down and score each one with a knife. Distribute the thawed blueberries in the spaces between. Whisk the two remaining eggs with the coconut milk, vanilla sugar, and the remaining sugar. Spread this mixture over the tart. Bake in a hot oven on the second rack from the bottom for about 40 minutes, until the glaze is set in the center of the pan. Note: If the edges become too dark, cover with parchment paper.