Hot Honey, Thyme and Pear Tarte Tatin

1. Preheat oven to (180°C fan-forced).

2. Place the butter in a 20cm ovenproof skillet pan over medium heat. Cook for 2-3 minutes, swirling occasionally, until the butter is melted and lightly golden. Stir in the honey and cook for another 2-3 minutes, or until bubbling and a deep golden caramel forms.

3. Remove from the heat and arrange the pear wedges tightly over the caramel, overlapping slightly. Tuck the thyme leaves between the pears.

4. Using the pan as a guide, cut the pastry into a round slightly larger than the pan. Lay it over the pears, tucking the edges down around the fruit. Cut 5-6 small slits in the centre to allow steam to escape.

5. Place the pan on a baking tray and bake for 35-40 minutes, or until the pastry is puffed and golden.

6. Allow the tart to sit for 5 minutes before carefully inverting it onto a serving plate. Take care, as the caramel will be very hot.

7. Finish with a pinch of flaky sea salt and an extra drizzle of honey. Serve warm with vanilla bean ice cream.