Honey cake tart tatin with pears

Arlie Wyatt
5 1
75 mins
75 mins


Servings: 12
  • 1 Basic recipe honey cake fresh dough
  • 1 kg ripe firm pears (e.g. Alexander Lucas)
  • 100 g Icing sugar + something to dust
  • 80 g Butter
  • 7-10 Tbsp Flour


  1. 1

    Prepare the honey cake fresh pastry.

  2. 2

    Peel and quarter the pears and cut out the core. Cut the pear quarters lengthwise in half or in thirds. Caramelise 100 g icing sugar and 4 tbsp. water in an ovenproof pan or tarte tatin dish (approx. 24 cm Ø; 4-5 cm high) until golden brown.

  3. 3

    Add butter and pears and steam for about 5 minutes, turning occasionally. Leave to cool slightly so that you do not burn yourself when the dough is placed on top.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roll out the honey cake dough on a floured work surface to a circle of approx. 26 cm Ø. Place on the pears and carefully press the protruding edges of the dough down into the mould.

  5. 5

    Bake in a hot oven for about 25 minutes.

  6. 6

    Take out Tarte Tatin and let it cool in the mould for about 5 minutes, then turn out of the mould directly onto a plate - be careful, some hot caramel may run out! Serve lukewarm dusted with icing sugar.

  7. 7

    Vanilla ice cream tastes good with it.