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Honey pear tarte Tatin

You'll need

150 gm honey beurre bosc pears, quartered 375 gm sheet of butter puff pastry   Honey cream 200 gm double cream To taste: honey 1 vanilla bean, scraped seeds only


  • 01
  • 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.
  • 02
  • Meanwhile, for honey cream, combine ingredients in a bowl, whisk until smooth and set aside.
  • 03
  • 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).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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