Pear and Rosemary Tarte Tatin

Pear and Rosemary Tarte Tatin

The French infuse rosemary into a number of their desserts and they always taste amazing.

What a wonderful herb twist is given to this delicious pear dessert, with the rosemary adding a savoury note to the overall taste.



  • 6 or 7 pears, peeled, cored and cut in half
  • 1 sheet of puff pastry
  • 140 gr caster sugar
  • 50 gr butter
  • 1 lemon, cut into thick slices, and seeds removed if possible
  • 2 tsp vanilla extract (or vanilla beans if you have them)
  • 150 ml thickened cream (I did use normal whipping cream this time)
  • 2 tblsp very finely chopped rosemary leaves
  • 1 sheet of puff pastry
Pear and Rosemary Tarte Tatin
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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