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Honey pear tarte Tatin

Gourmet Fast with Emma Knowles

By Emma Knowles
  • 5 mins preparation
  • 25 mins cooking
  • Serves 6
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  • 150 gm honey
  • 2½ 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


  • 1
    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.
  • 2
    Meanwhile, for honey cream, combine ingredients in a bowl, whisk until smooth and set aside.
  • 3
    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).