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Yields:
8
Prep Time:
45 mins
Cook Time:
55 mins
Total Time:
1 hr 40 mins
For the whipped honey butterscotch:
- 100 g butter
- 190 g honey
- 200 g light brown sugar
- 350 ml double cream
For the poached pears:
- 8 pears, peeled, cored and diced
- 600 ml white wine
- 150 g light brown sugar
- 6 rosemary sprigs
For the tartlets:
- 1 x 320g sheet ready-rolled puff pastry
- 8 rosemary sprigs
- Icing sugar, to dust
- Step 1For the whipped honey butterscotch, heat the butter, honey and 200g of the sugar in a saucepan over a medium heat until the sugar dissolves and the butter has melted. Continue cooking until caramelised and darker in colour, gently swirling the pan. Carefully whisk in the cream and boil for 1min. Transfer to a bowl, cover the surface with clingfilm and leave to cool, then transfer to the fridge and chill until completely cold.
- Step 2Put the diced pears, white wine, the remaining 150g of sugar and 6 sprigs of rosemary into a saucepan. Bring to the boil, then immediately reduce the heat so the liquid is barely simmering. Cover with a cartouche or lid and poach gently for 25min. Remove from the heat and leave the pears to cool in the syrup.
- Step 3Preheat the oven to 200C (180C fan) mark 6. Grease an 8-hole muffin tin. Unroll the puff pastry and cut into 8 equal squares. Press each square into a muffin hole. Drain the pears, reserving the poaching liquid for another use, then divide the pears evenly between the pastry cases. Bake for 25min, until the pastry is crisp and golden. Leave to cool completely.
- Step 4Whisk the chilled honey caramel until light, fluffy and holding stiff peaks. Transfer to a piping bag fitted with a plain nozzle. Pipe the whipped honey caramel onto each cooled tartlet in an upwards spiral, starting from the centre and working outwards. Finish with a remaining sprig of rosemary and a light dusting of icing sugar.
GH Tip:
Reserve the pear poaching syrup and use it to poach more fruit, drizzle over ice cream or stir into a glass of fizz.
Per serving:
- 721cals
- 4g protein
- 44g fat (26g saturates)
- 73g carbs (61g total sugars)
- 5g fibre
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Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing.
Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.