Marzipan and Chocolate Pear Tatin

deliciousmagazine.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

80g dark sea salt chocolate (we like Lindt Touch of Sea Salt), roughly chopped

200g good quality marzipan

100g caster sugar

4 conference pears (unpeeled), quartered and cored

40g unsalted butter, cut into 1cm cubes

375g block all-butter puff pastry

Plain flour for dusting

Cream, crème fraîche or ice cream to serve

Directions at deliciousmagazine.co.uk

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