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Pear and Rosemary Tarte Tatin with Vanilla Ice Cream

A classic French-style dessert featuring pears poached in vanilla, baked under rough puff pastry with rosemary-infused caramel and ice cream.

BakingVegetarianDessertPastryPears
Estimated Nutrition
Calories
1210.5
kcal / serving
4842.1 kcal total
Carbs
105.3g
per serving
421.1 g total
Fat
84.6g
per serving
338.4 g total
Protein
11.7g
per serving
46.8 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Caster Sugar
Divided use: 25g for poaching, remainder for caramel
Dairy
250
g
Butter
Cold, cut into small cubes
110
g
Butter
For the caramel
150
ml
Double Cream
500
ml
Vanilla Ice Cream
Fruits
4
piece
Pear
Peeled, cores removed, cut in half
GrainsCereals
250
g
Plain Flour
Plus extra for dusting
Liquids
125
ml
Water
Ice-cold
NutsSeeds
0.5
tsp
Salt
2
piece
Vanilla Pod
Split and seeds removed
2
sprigs
Rosemary
Fresh sprigs

Method

1
2
3
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