Honey cake tart Tatin

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 175 g Honey
  • 75 g fine granulated sugar
  • 110 g Butter
  • 1 kg ripe, firm pears
  • 100 g Icing sugar
  • 300 g Flour
  • 1 (approx. 15 g) bag of gingerbread spice
  • 2 tsp (approx. 8 g) Baking Powder
  • 1 egg (size M)
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Icing sugar

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.

Nutrition Facts

KCAL
300 kcal
CARBS
53 g
FATS
9 g
PROTEINS
4 g