Marzipan and chocolate pear tatin

Method

1. Heat the oven to 220°C/200°C fan/ gas 7. Knead the chocolate into the marzipan on a clean work surface until the chocolate is evenly distributed, then wrap in cling film and chill in the fridge until needed.
2. Heat a tatin dish or ovenproof frying pan over a medium heat and add the sugar. As the sugar melts, shake the pan occasionally to help it melt evenly. Keep heating the melted sugar until it changes colour and turns into a red-brown caramel – this will take 5-8 minutes. Keep an eye on it all the time. When the caramel has reached the desired colour, add the pears and butter in an even layer but don’t mix together. Cook the pears in the caramel for a minute, then turn off the heat.
3. Roll out the pastry on a lightly floured work surface, then use a 26cm plate as a guide to cut out a circle. Roughly tear off and flatten pieces of the chilled chocolate marzipan mix. Scatter them over the pears, then top with the pastry circle, gently tucking it around the fruit. Bake for 30 minutes until the pastry is golden and cooked, and the pears are tender. The caramel will be bubbling up the sides of the pastry.
4. Leave to cool for 5 minutes, then carefully invert the tatin onto a plate. Serve with cream, crème fraîche or scoops of ice cream.