Name: Pear Tarte Tatin with Vanilla Ice Cream
Ingredients: 20 cm (8 in) diameter puff pastry disc; pinch of Chinese five-spice (optional); 200 ml (7 fl oz) thickened (whipping) cream; 250 ml (8½ fl oz/1 cup) full-cream (whole) milk; 2 vanilla beans, seeds scraped; 1 vanilla bean, seeds scraped; 5 egg yolks; 2 corella pears, or another firm variety; 90 g (3 oz) caster (superfine) sugar; 60 g (2 oz) unsalted butter, at room temperature; 100 g (3½ oz) caster (superfine) sugar

Preparation info

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Vanilla ice cream
Pear tarte tatin

This dessert is one of my absolute faves and a genuine classic – but with a twist. The crunchy pastry really makes this dessert stand out, so pay attention to the basting step in the method. This is the secret to this dessert and it ensures you have the crispiest and most caramelised puff pastry ever. Choose firm pears to ensure they don’t go mushy before you finis

Ingredients

Method

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Ingredients

Method

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