Pear and frangipane tarte tatin

Ingrediënten

• 500g unrefined caster sugar
• 250g unsalted butter, cubed
• 500g pear (or apple) juice
• Zest of 1 lemon, removed in strips with a vegetable peeler
• Zest of 1 orange, removed in strips with a vegetable peeler
• 3 black peppercorns
• 2 star anise
• 2 cinnamon sticks
• 2 vanilla pods, split down the middle lengthways
• 40g runny honey (see tip, p.359)
• 6 pears, peeled and cored
• 120g unsalted butter, softened
• 120g icing sugar
• 2 large eggs, beaten
• 120g ground almonds
• 25g plain flour
• To assemble
• 120g unrefined caster sugar
• 50g clarified butter (see tip, p.286), softened
• 250g all-butter puff pastry