Honey cake tart Tatin

Ingredients

Directions

1. 1

   Heat honey, sugar and 30 g butter in a pot while stirring (do not boil) until the sugar is dissolved. Leave to cool down to approx. 40 °C.

2. 2

   Wash, clean, peel and quarter the pears and cut out the core. Cut the pear quarters lengthwise in half or in thirds.

3. 3

   Caramelise icing sugar and 4 tbsp. water in an ovenproof pan or mould (approx. 24 cm Ø, 4-5 cm high) until golden brown. Add 80 g butter and pears and steam for 8-10 minutes, turning occasionally.

4. 4

   Let it cool down for 10-15 minutes.

5. 5

   Mix flour, spices and baking powder and sieve into a bowl. Add egg and honey mixture. Knead to a smooth dough with the dough hooks of the hand mixer. Roll out the dough on a floured work surface to a circle of approx. 26 cm Ø, place it on the pears.

6. 6

   Carefully press the protruding edges of the dough downwards into the mould.

7. 7

   Bake in the preheated oven on the 2nd rack from below (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Leave the finished Tarte Tatin to cool in the mould for about 5 minutes, then turn out of the mould directly onto a plate.

8. 8

   Dust with icing sugar as desired. Vanilla ice cream tastes good with it.