This recipe adds a wonderful herby twist to the usual pear tarte tatin.
Preheat the oven to 200C/400F/Gas 6.
Place the pears (cored and cut in half), 25g of the sugar and vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 15 minutes, or until the pears are just tender. Drain the pears and pat dry.
Heat the remaining sugar in a 24cm frying pan over a low heat until it has caramelised. Add the butter, cream and rosemary to the pan and heat gently until the mixture forms a smooth caramel, lay the pears in a tight circle on top of the sauce.
Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan.
Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.
Transfer to the oven to bake for 20-25 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Warm on a stove on a gentle heat for 2-3 minutes to release caramel
To serve, flip the tarte tatin onto a serving plate. Slice the tatin into wedges and place a slice onto each of 4 serving plates. Top each slice with a scoop of vanilla ice cream.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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