- In a clean pan, heat the sugar and 50g of butter to form a caramel. It should look a lovely chestnut colour. Pour carefully into 4 tart tatin moulds.
- Place the sliced shallots and half of the pears into the caramel. Add the chopped thyme and rosemary. Season with salt and pepper.
- Roll out the puff pastry to half cm thick and cut into 4 disks, slightly larger than the tart tatin tins.
- Place the pastry over the shallots and gently tuck the pastry in. Make two little incisions to allow the steam to release.
- Place in oven at 180ºc for about 20 minutes. The pastry should be crisp.
- Remove and allow to cool slightly.
- Turn out (be careful as the caramel is very hot).
- Drizzle the honey over the plate add a little salad, the sliced Yorkshire Blue and the remainder of the pears. Sprinkle with poppy seeds.
Recipe from Tim Bilton at The Spiced Pear in Hepworth.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A really tasty and impressive-looking salad to serve for lunch with friends
200g puff pastry 8 shallots peeled and finely sliced 100g granulated sugar 75g butter 10g sugar Pinch thyme leaves Pinch of rosemary leaves finely chopped 2 pears sliced on the mandolin 100g Yorkshire blue 40g walnuts Sprinkle Poppy seeds Wild flower honey Mixed baby leaf salad
Time: 20 minutes Serves: 4 Nutrition: n/a