This heavenly French dessert is by Leigh Myers, resident chef at Wellocks at Home. Using sweet Comice pears from this week's Best in Season Selection, they are grown by Mudwalls in Alcester and have a fine flavour with smooth, juicy white flesh. These pears take centre stage complimented by the sticky caramel and crisp pastry.


2 Comice pears
60g Billington's caster sugar
30g Estate Dairy unsalted butter
250g puff pastry


        1. Preheat oven to 180¬ļc.

        2. Peel the pears and cut into halves, removing the stalks and pips, then set aside.

        3. Roll the puff pastry out to 5mm thickness and then cut a circle that is 1.5 inches bigger in diameter that the pan, place onto a tray in the fridge to rest.

        4. Cut the butter into small pieces and spread evenly into an ovenproof non-stick frying pan or pie tin. Add the sugar to the pan and place onto a medium heat allowing the butter and sugar to melt and caramelise, without stirring as this will cause the caramel to crystallise.

        5. Arrange the pears on top of the caramel, starting with the outer edge of the dish first, then fill the middle in a similar fashion.

        6. Place the pastry over the pears and tuck the edges down around the edges to form a dome.

        7. Place the tarte tatin into the oven for approximately 20 minutes until the pastry is cooked and golden.

        8. Remove from the oven and allow to cool slightly before inverting onto a plate. Serve with Estate Dairy Guernsey double cream or a scoop of vanilla ice cream.