Salted Honey, Pear and Chocolate Tarte Tatin

Salted Honey, Pear and Chocolate Tarte Tatin

Not your everyday dessert but it should be!
cooking time imageCooking time - 70 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients

  • 1 sheet ready-rolled puff pastry
  • 6 small pears
  • 1 lemon, juiced
  • 70g/2.5oz unsalted butter
  • 70g/2.5oz caster sugar
  • 70g/2.5oz runny honey
  • 50g/1.8oz walnuts, chopped
  • 50g/1.8oz dark chocolate, chopped

Method

  • Preheat the oven to 180°C/350°F.
  • Line your Whatever Pan with some baking paper.
  • Place the pastry into the Whatever Pan and cut off any additional pastry from the sides. 
  • Prick the pastry all over with a fork, remove it and the baking paper from the pan. Chill.
  • Remove the skin of the pears with Chopaholic Oriental Knife and cut it in half.
  • Grab the Melon Baller from your Stainless Steel Kitchen Utensils Set for Garnishing and remove the cores from the pears.
  • Place them in your Jean Patrique Plastic Mixing Bowls and mix with the lemon juice.
  • In your clean Whatever Pan, melt the butter then add the sugar, honey and salt. Mix well.
  • Add the pears into the pan and cook over medium heat for 30 mins until the sauce has reduced into a thick amber caramel.
  • Spoon some caramel over the pears.
  • Remove the pan from the heat then sprinkle the walnuts and chocolate over especially in the gaps.
  • Once the pan has cooled, cover with the pastry disk and tuck the edges under the filling with a spoon.
  • Bake for 25-30 mins until puffed and golden.
  • Allow for the tart to rest for 5 mins before removing it from the pan.
  • Cut into slices and serve!

Ingredients

  • 1 sheet ready-rolled puff pastry
  • 6 small pears
  • 1 lemon, juiced
  • 70g/2.5oz unsalted butter
  • 70g/2.5oz caster sugar
  • 70g/2.5oz runny honey
  • 50g/1.8oz walnuts, chopped
  • 50g/1.8oz dark chocolate, chopped

Method

  • Preheat the oven to 180°C/350°F.
  • Line your Whatever Pan with some baking paper.
  • Place the pastry into the Whatever Pan and cut off any additional pastry from the sides. 
  • Prick the pastry all over with a fork, remove it and the baking paper from the pan. Chill.
  • Remove the skin of the pears with Chopaholic Oriental Knife and cut it in half.
  • Grab the Melon Baller from your Stainless Steel Kitchen Utensils Set for Garnishing and remove the cores from the pears.
  • Place them in your Jean Patrique Plastic Mixing Bowls and mix with the lemon juice.
  • In your clean Whatever Pan, melt the butter then add the sugar, honey and salt. Mix well.
  • Add the pears into the pan and cook over medium heat for 30 mins until the sauce has reduced into a thick amber caramel.
  • Spoon some caramel over the pears.
  • Remove the pan from the heat then sprinkle the walnuts and chocolate over especially in the gaps.
  • Once the pan has cooled, cover with the pastry disk and tuck the edges under the filling with a spoon.
  • Bake for 25-30 mins until puffed and golden.
  • Allow for the tart to rest for 5 mins before removing it from the pan.
  • Cut into slices and serve!

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