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Honey pear tarte Tatin
Serves
6
Cooking Time
Prep time 5 mins, cook 25 mins
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150 gm
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honey
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2½
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beurre bosc pears, quartered
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375 gm
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sheet of butter puff pastry
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| Honey cream |
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200 gm
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double cream
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To taste:
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honey
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1
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vanilla bean, scraped seeds only
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1
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Preheat oven to 200C. Cook honey in an 18cm-diameter cake pan over medium-high heat for five minutes or until dark caramel in colour, remove from heat and let bubbles subside. Arrange pears over honey caramel, overlapping slightly, and stand until caramel cools.
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2
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Meanwhile, for honey cream, combine ingredients in a bowl, whisk until smooth and set aside.
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3
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Using a plate slightly larger than the cake pan as a template, cut a round of pastry. Place over pears, tucking in edges, then bake for 20 minutes or until pastry rises and is dark golden in colour. Stand for 5 minutes, then place a large serving plate over cake pan and carefully invert onto plate (be very careful as the caramel will be hot).
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