Caramel-honey pear tarte-tatin

This a very simple recipe to make. It makes for a spiced cake that isn’t overpowering. The cake is quite light and fluffy, if you’re worried about the sweetness of the top layer, simply use less honey and syrup.


Preparation and top layer

Preheat the oven to 160°C. Line a baking tin with parchment paper. Slice your pears in whatever way suits you. I only had overripe conference pears, which aren’t ideal for cooking. I sliced them into thick pieces, go thinner if the pears are firm. I cut up a handful of walnuts and sprinkled them over the pears, then generously poured honey and syrup over these two layers.

The cake and finishing

For the cake I started by mixing the dry ingredients together. Add the butter and milk but combine the eggs and brown sugar in a separate bowl. Whisk until frothy. Combine the two mixtures and add a bit of caramel syrup to the cake. If you’re not using caramel syrup, use honey.
Pour the cake mix into the baking tin on top of the pears and walnuts. Bake for 40 minutes. Let the cake cool down for at least half an hour before carefully flipping the cake onto a large place.



  • 2 firm pears
  • Caramel syrup
  • Honey
  • Handful of walnuts

The Cake

  • 1c (142g) flour
  • 4ts baking powder
  • 1/2ts ginger
  • ½ cinnamon
  • ¼ ts salt
  • 1/2c (120ml) milk
  • 4 tbs butter
  • 1 c (280g) brown sugar
  • 2 eggs



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