Prepare the honey cake fresh pastry.
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.
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.
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.
Bake in a hot oven for about 25 minutes.
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.
Vanilla ice cream tastes good with it.