I picked up the (oven) glove again and baked something again: #perentartetatin . There was another suit. #tartetatinmix of #koopmans in the house and I used it as a base. The mix is actually for apple tarte-tatin ( #omgekeerdeappeltaart ), but I had made a pear variant before and that tasted for more;) The idea for this combination was given by the way during an episode of #heelhollandbakt .

You need a jumping shape of 24 cm in diameter (I had the choice of a jumping shape of 22 or 26 centimeters, so I chose the smallest of the two). Put a sheet of baking paper on the bottom. Close the jumping form. Anything that sticks out, cut out. So you have a custom circle:) Tip of #rutgervandenbroek Grease the edges of the spring shape with some butter.

Preheat the oven to 180 degrees. You place the grate slightly below the middle.

Follow the instructions on the packaging and make the caramel layer first. Instead of the prescribed syrup, I used honey, because I thought it was better suited to pears. Let's briefly describe the preparation:

Melt 20 grams of butter in a pan. Remove the pan from the heat, as soon as the butter is melted. Add two full tablespoons of honey and 1 tablespoon (cold) water. Then stir through the contents of the sachet of caramel sauce mix.

Pour the sauce over the spring form. It does not need to cover the entire bottom. Cut three pears into slices and put them in spiral form over the sauce.

Beat 75 grams of butter lightly with a mixer. Add the soil mix and three tablespoons of cocoa powder. After that, add 3 tablespoons of (cold) water. Mix it briefly (middle position) until fine crumbs form.

Lay the crumb layer over the pears. Equally well press, so that it does not remain loose crumbs.

Bake the cake for about 40-45 minutes until cooked. Let the whole cool down for a while and then loosen the jumping shape.

Place a plate on the cake and turn over at once. Now remove the bottom and the baking paper.

For the roasted almonds you just need a hand (garnish) almonds. You put them in a dry saucepan and roast them until they get a little color. Cut the nuts (after they have cooled) into small pieces and sprinkle them over your cake.

Eat Bon Appetit!