Today I offer you a very autumnal cake with pears and lots of caramel. Some people call it tartini tart or upside down tart, but it doesn't matter what we call it, because it will still taste amazing. Thin cake, fresh and crispy pears and everything put in a golden caramel sauce. If before serving it you sprinkle the cake with a bit of lemon juice and add vanilla ice cream or a spoonful of yogurt you will get a dessert fit for a king.
160g of flour
1 tablespoon of sugar
120g of butter
a pinch of salt
75ml of very cold water
Chop the butter with the rest of the dough ingredients. Add the cold water little by little and quickly knead into a smooth dough. Cover the dough in plastic wrap and leave in the fridge for an hour.
50g of butter
150g of brown sugar
1 teaspoon of honey
Heat the oven up to 185C. Cover the bottom of a cake tin with some baking paper and smooth the whole cake tin with the butter.
Wash the pears, peel them, cut into thin pieces and remove the cores. Sprinkle with the lemon juice.
Melt the butter with the sugar and honey in a pan on a low heat. Bring to the boil, stirring constantly until the sugar is dissolved and you have made smooth caramel (don't burn it!). Put it into the cake tin and arrange the pieces of the pears on it.
Roll out the dough and cover the pears with it. Bake for 30 minutes.
Take out the cake and leave for 5 minutes. Turn the cake upside down and put it on a plate. Sprinkle with some lemon juice before serving.
Enjoy your meal!