Honey Pear Tarte Tatin

This one received hearty accolades from both Mr Pink and Mr Pizzaman, which is all the proof you need, to know that its a good one! And there's no sugar in the ingredients so it must be healthy! (Yes yes, I am choosing not to realise how much sugar is in honey...)

Serves 6 and ready in less than 30min!

Ingredients:
- 150gm honey
- 3 beurre bosc pears, quartered (recipe online actually says 2 1/2 pears, but I used the whole 3 pears so I guess my cake pan may have been bigger or the pears may have been smaller... regardless, don't make my mistake and look forward to eating half a pear only to discover there's none left!)
- 375gm sheet of butter puff pastry

Honey cream:
- 200gm double cream
- to taste: honey
- 1 vanilla bean, scraped seeds only

Method: 
Step 1: Preheat oven to 200degreesCelcius.

Step 2: Cook honey in an 18cm-diameter cake pan over medium-high heat for 5 minutes or until dark caramel colour, remove from heat and let bubbles subside.

Step 3: Arrange pears over honey caramel, overlapping slightly, and stand until caramel cools.

Step 4: While the caramel cools, make the honey cream: For those who haven't done it before (like me!), to get the vanilla seeds out you have to awkwardly slice the vanilla bean in half length-ways and then gently scrape a knife along the inside of the halves to collect the seeds.

Combine ingredients in a bowl, whisk until smooth and set aside - Note, it doesn't take long to whisk! I stupidly whisked a teeeeensy bit too much and it became too stiff... still yummy, but too stiff.

Step 5: Using a plate slightly larger than the cake pan as a template, cut a round of pastry (as best you can if you're using frozen pastry like I do you'll end up with an octagonal shape but it does the job... for the most part) Place the pastry over the pears, tucking in edges then bake for 20min or until pastry rises and is dark golden in colour.

Step 6: Stand for 5 minutes then place a large serving plate over cake pan and carefully invert onto the plate (be very careful as the caramel will be hot!) At this stage I drained a fair bit of the honey away because it was so runny - not sure if it would have set and been fine anyway, but there was plenty of honey to the tart anyway!

Serve with the honey cream and enjoy!!