Digital Reads Reviews

This post contains affiliate links for products and services I recommend. If you make a purchase through those links, I may earn a small commission at no additional cost to you.

This post contains affiliate links for products and services I recommend. If you make a purchase through those links, I may earn a small commission at no additional cost to you.

In my new book, The
Lost Girl of Berlin, my lead character, war
correspondent Kate Mancini enjoys this gorgeous, decadent dessert in a stunning New York restaurant that shall not be named, as it would give away the story! I couldn’t resist including this take on the classic Apple Tarte Tatin, as it is just such a wonderful
dessert, and I would like to acknowledge Sue Quinn for this delicious, salty caramel and roasted pear tart with crispy pastry that just blends into the most luscious dessert!

Author Ella Carey


Rose’s Honey, Pear, and Chocolate Tarte Tartin


1 sheet puff pastry, plainflour to dust, pinch of sea salt, 6 pears peeled, halved, core removed, juice of 1 lemon, 70gm of unsalted butter, 70gm castor sugar, 70gm honey, 50gm walnut, 50gm dark chocolate, whipped cream,


Preheat oven to 180 deg. Grease a large tray and line with baking paper

Cut a 23cm round from the pastry, prick all over with a fork, place on prepared tray, and chill.

Place pears in a bowl with lemon juice to prevent browning.

Melt butter in 20cm ovenproof fry pan. Sprinkle sugar and cook for 2 min until it dissolves. Then stir in the honey and half teaspoon salt flakes period arrange all but one of the pears cut side up in the pan with the narrowest end pointing to the centre fitting snugly. If there is space left over in the centre, cut a round from the remaining pear and place it cut side up in the space.

Cook over medium heat for 30 minutes or until the sauce has reduced down to a thick syrupy caramel. Check the pan frequently and spoon some caramel over the pears.

Remove the pan from the heat and sprinkle over the walnuts and chocolate filling any space between the pears with the nuts. Covere with the pastry and tuck the edges into the sides of the pan with wooden spoon.

Bake for 20 to 30 minutes until puffed and golden. Set aside for 5 minutes then carefully inverted it onto a plate. Serve immediately with whipped cream.

If you ever try it, send the pics over to Ella Carey on Twitter or Facebook or Instagram


War forces her to choose a side…

1942, New York. As war rages in Europe, Lily Rose is grateful for her perfect life: a wealthy family who love her and a dream job working uptown as a restaurant chef. Times are changing for women and Lily is determined to run her own kitchen one day. She hopes handsome Tom Morelli, son of Sicilian immigrants, will be at her side. Together they work late, dreaming up delicious meals for New Yorkers struggling with wartime rationing and the threat of sons and sweethearts being called up…

Then Tom receives a devastating telegram that changes everything: he is drafted to fight in Italy.

Suddenly alone, Lily turns to her parents for support. But when her mother finds out about Tom, she is furious. When the war ends, Lily’s duty is to marry the man picked for her, keep house and raise children. They give her a heartbreaking ultimatum: end her relationship with Tom or lose her family and inheritance forever.

In the middle of the war, Lily is left in an impossible position. Will she choose to stay with her family and live the safe life she has always known, or will she follow her heart and her dreams?


As an Amazon Affiliate, I earn from qualifying purchases made through this link at no extra cost to you at the Kindle and Audible store.

AMAZON USA: https://amzn.to/2VsU2xX

AMAZON UK: https://amzn.to/2U3Digz


Publication Date: March 2021

All my reviews can be found here.

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