Pear and frangipane tarte tatin

Heston Blumenthal At Home, p. 314

Ingredients

  • 500g unrefined caster sugar
  • 250g unsalted butter, cubed
  • 500g pear (or apple) juice
  • Zest of 1 lemon, removed in strips with a vegetable peeler
  • Zest of 1 orange, removed in strips with a vegetable peeler
  • 3 black peppercorns
  • 2 star anise
  • 2 cinnamon sticks
  • 2 vanilla pods, split down the middle lengthways
  • 40g runny honey (see tip, p.359)
  • 6 pears, peeled and cored
  • 120g unsalted butter, softened
  • 120g icing sugar
  • 2 large eggs, beaten
  • 120g ground almonds
  • 25g plain flour
  • To assemble
  • 120g unrefined caster sugar
  • 50g clarified butter (see tip, p.286), softened
  • 250g all-butter puff pastry

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