Recipe of the week: salted honey, pear and chocolate tatin tarte

Sue Quinn says: Salty caramel, baked pear, crisp pastry and walnuts combine into something utterly delectable in this tatin tarte. Caramel-enriched sneaky chocolate without having to scream about it.

Serve 4-6 people

  • 1 sheet of pre-rolled puff pastry or 320g . block
  • fine powder, for dusting, if necessary
  • 6 workshop pears (or other small pears), about 100g each
  • lemon juice, to squeeze
  • 70g unsalted butter, chopped
  • 70g bread sugar
  • 70g watery honey
  • ½ teaspoon fine sea salt
  • 50g walnuts
  • 50g dark chocolate (60% cocoa dry), chopped
  • whipped cream, to serve
  • If using cookie dough, roll on lightly floured surface until 3mm thick. Cut a 23cm plate from the pastry, prick all over with a fork and refrigerate while preparing the filling.
  • Peel and halve the pear, then carefully remove the core with a teaspoon; you want to have the perfect half if possible. Transfer to a bowl and add some lime juice to prevent browning.
  • Melt butter in a 20cm heatproof pan. Sprinkle with sugar and cook for 2 minutes until it starts to dissolve, then add the honey and salt and stir well. Arrange all but one pear, cut side up, into the pan with the narrowest end facing the center – you want them to fit snugly, as they will shrink slightly during cooking. If there’s a gap right in the center, cut a loop from the other half of the pear and place it, cutting edge up, into the gap. Preheat oven to 180°C.
  • Cook over medium heat for 30 minutes; the butter and sugar mixture will bubble vigorously and reduce to a thick amber and gray caramel. Shake the pan often, now and then pour some caramel over the pears.
  • Remove the pan from the heat and sprinkle the walnuts and chocolate on top, filling the space between the pears with the nuts. Cover the pastry plate and use a spatula to brush the edges against the sides of the pan.
  • Bake for 30 minutes or until puffy and golden. Set aside for 5 minutes, then carefully invert onto a plate. Serve immediately with fresh cream.

Book cover

Taken from Little Chocolate Cookbook by Sue Quinn, published by Quadrille on 3 March for £10. To buy from The Week Bookshop for £7.99, call 020-3176 3835 or visit Recipe of the week: salted honey, pear and chocolate tatin tarte

Fry Electronics Team

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