Pie with caramel pears

1. Squeeze the juice from the lemon and grate the zest.

2. Peel the pears and cut into slices with a knife. Add cinnamon, zest and lemon juice to pears.

3. Melt sugar in a pan until caramelized. Then add the oil, put in the resulting mixture of pears with spices and mix. Fry, stirring with a silicone scraper, pears until soft, but no more than 2-3 minutes. Remove from heat and let the pears cook in the pan, covered.

4. Roll out the dough with a rolling pin into a thin layer. Take a silicone heart-shaped baking dish and cut out a layer of the same shape from the dough, but a little larger. Put the dough into the form and press it well to the bottom and sides.

5. Put the pear in caramel on the dough, pour the caramel remaining in the pan (distribute it with a silicone brush).

6. Prepare the streusel crumble. To do this, sift the flour through a sieve and mix it with powdered sugar, salt and coconut. Add chilled butter to the mixture. Knead the dough with your hands, rubbing flour with butter until you achieve the consistency of crumbs.

7. Sprinkle the pear and caramel dough with the streusel crumble and let the cake rise for 30 minutes in a warm place.

8. Bake the cake at 170°C for about half an hour.