Sue Quinn's salted honey, pear and chocolate tarte tatin Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sue Quinn’ s salted honey pear and chocolate tarte tatin By You Magazine - February 14, 2021 Salty chocolate-enriched caramel, roasted pear, crisp pastry and walnuts fuse into something completely delicious. Yuki Sugiura SERVES 4-6 PREP 25 minutes COOK 1 hour 5 minutes 1 sheet ready-rolled puff pastry 6 conference pears (or other small pears), about 100g each Lemon juice, for squeezing 70g unsalted butter, chopped 70g caster sugar 70g runny honey 1⁄2 tsp fine sea salt 50g walnut pieces 50g dark chocolate (60% cocoa solids), chopped Whipped cream, to serve Preheat the oven to 180C/160C fan/gas 4. Cut a 23cm disc from the pastry sheet, prick all over with a fork and chill. Peel and halve the pears, then carefully remove the cores with a teaspoon: you want perfect halves if possible. Transfer to a bowl and toss with a little lemon juice as you go to prevent browning. Melt the butter in a 20cm ovenproof frying pan. Sprinkle over the sugar and cook for 2 minutes until it begins to dissolve, then stir in the honey and salt. Arrange all but one of the pear halves, cut-side up, in the pan with the narrowest end pointing to the centre – you want them to fit snugly as they will shrink slightly during cooking. If there is a space left right in the centre, cut a round from the remaining pear half and place it, cut-side up, in the space. Cook over a medium heat for 30 minutes: the butter and sugar mixture should energetically bubble away then reduce down to a thick, syrupy amber-coloured caramel. Shake the pan frequently, and now and then spoon some caramel over the pears. Remove the pan from the heat and sprinkle over the walnuts and chocolate, filling in any gaps between the pears with the nuts. Cover with the pastry disc and tuck the edges into the sides of the pan with a spoon. Bake for 30 minutes, or until puffed and golden. Set aside for 5 minutes then carefully invert on to a plate. Serve immediately with whipped cream. Now buy the book Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved