The trick with sugar is to eat it consciously, in small amounts and to try wherever possible to avoid it when it is hidden in the likes of processed food, ready meals and fortified cereals.
Of course a generously caramelised tarte tatin encased in a cloud of buttery pastry is quite obviously a sweet and indulgent treat. But when harvest pears are heavy on the trees, and tart blackberries adorn the hedgerows, it is hard to resist preparing this traditional French dish with a little added honey and fresh rosemary.
We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.
Pre-heat the oven to 180°C.
Prepare the pears and set aside. Put the butter, honey, sugar, rosemary and cinnamon stick into an oven proof pan (roughly 26cm/10” in diameter). Melt over a high heat until just beginning to bubble.
Place the pears into the pan and simmer gently for 5-6 minutes, turning every now and then and spooning over the caramel regularly as you go.
When the pears are just beginning to soften, remove the rosemary and cinnamon and arrange the pears very tightly and with the cut sides facing upwards. Squash the blackberries a little and arrange evenly among the gaps. Roll the puff pastry out so that it is roughly 3mm thick and cut into a circle just larger than the pan. Place the pastry over the pan and using a knife, tuck the edges neatly down the sides. Prick a hole in the top of the pastry and bake in the oven for 30-40 minutes or until crisp and golden. Remove from the oven and set aside to cool for a good 15 minutes before flipping onto a plate or board ready to serve.
To make the spiced vanilla and kefir yoghurt, simply stir all of the ingredients together in a bowl until thoroughly combined before spooning generously over slices of the tarte tatin.