Pear and Rosemary Tarte Tatin
on Friday, 27 September 2019.
Posted in French Friday, Provence
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.
Ingredients
Ingredients
- 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
Method
Method
- Preheat oven to 200 degrees.
- In a pan, place the pears, cut side down, with 30 gr of the sugar and vanilla. Place the lemon slices on top. Fill pan with enough water to just cover the pears. Simmer for about 15 minutes, until pears are tender. Drain pears and allow to dry off.
- Put the remaining sugar in a pan on low heat till it caramelises. Add the butter, cream and rosemary, then gently heat till the mixture thickens.
- Using an oven proof pan, place the pears, rounded side facing down, in a tight circle, into the cream mixture.
- Place the sheet of pastry over the pears, tucking the excess pastry down the side of the pan to surround the pears.
- Put the pan into the oven and cook for 30 -035 minutes, or till pastry is golden in colour and has risen.
- When cooked, remove from oven and set aside to cool for 10 minutes and then remove the pear tatin from the pan onto a serving dish. Sometimes if you have trouble removing the tarte tartin from the pan, just place it onto the stove top for 2 minutes and heat it slightly. This will help release the caramel.
- Serve with ice cream or yoghurt. This is a dessert really worth making, and not a lot of skill or patience required.
