Begin with the pastry by sifting the flour, arrowroot powder and salt into a large bowl. Add 35 g of butter to the mix and use your fingers to crumble into the flour so you end up with small granules. Then add the remaining butter cut into small pieces and use a knife to coat these with the mix. Now pour in the water and lemon juice using the knife to combine (don’t be tempted to mix too much), then use your hand to bring the ingredients together into a ball. Cover the ball in cling film and cool in the fridge for 30 minutes. Dust a surface with gluten free flour and place the ball of dough on it. Form a rectangle and using a rolling pin roll away from you to roll into a flat dough around half an inch thick, then fold up the bottom third and fold down the top third over that and roll out away from you once again. Cover in Clingfilm and chill again for 30 minutes. Repeat twice more and you should be aiming to have a slightly thinner piece of dough each time, then it is ready to use.

On the last chill, pre-heat your oven to 200 degrees Celsius. Peel the pears and slice into smaller chunks removing the core as you go. In a medium sized frying or saucepan, add the butter and heat to liquefy then add the sugar and stir together. Once the butter/sugar mix begins to bubble, add the pear slices and cook until the sauce turns a dark brown, then remove from the heat and allow to cool. Add the contents to 6 ramekins, then roll out the pastry cutting into rounds that are slightly larger than the ramekins. Finally, gently lower the disc of pastry into the ramekin and tuck the edges down the sides around the pears being careful not to let any liquid come up over the pastry. Cook in the oven for 20 minutes, then allow to cool for 5 minutes before placing a plate on top of the ramekin, turning it all over and gently lifting the ramekin off the tarte tatin. Add a good spoonful or slice of gorgonzola and serve.