Make the Pear and Rosemary Tarte Tatin with Lavender Cream today.
Pear and Rosemary Tarte Tatin with Lavender Cream
Serves 8
Shortcrust Pastry
1 cup plain flour
¼ cup icing sugar
100g chilled butter, chopped
1 egg yolk
1 tbsp chilled water
Rosemary Pears
8 small firm Williams pears, halved, cored
1 tbsp lemon juice
⅔ cup caster sugar
2 sprigs rosemary, leaves picked 40g butter, cubed
Lavender Cream
300ml thickened cream
2 tsp dried lavender
1 tbsp icing sugar
Method:
Preheat oven to 200°C. To make the pastry, place flour, icing sugar and butter in the bowl of a food processor and process until mixture resembles breadcrumbs. Add egg yolk and water and process until mixture just comes together.
Turn onto a lightly floured surface and gently knead until almost smooth. Shape into a disc and cover with plastic wrap. Refrigerate 30 minutes.
Meanwhile, combine pears and lemon juice in a medium bowl. Add ¼ cup of the sugar and toss to combine. Place remaining sugar in a 20cm ovenproof frying pan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and begins to caramelise. Arrange pears and rosemary around pan and dot with butter. Cook for a further 5 minutes or until pears are just tender. Remove from heat.
Roll pastry out on a lightly floured surface to a 25cm-round disc. Place over the pears, tucking any excess pastry underneath. Bake for 30 minutes or until pastry is golden. Remove from oven. Set aside for 10 minutes then turn out onto a serving platter.
To make lavender cream, combine cream and lavender in a saucepan over low heat. Cook, stirring, for 3 minutes or until just heated. Transfer to a bowl. Refrigerate for 30 minutes.
Strain through a sieve into a bowl. Add icing sugar. Use electric mixers to whisk until soft peaks form.
Serve with Pear Tarte Tatin and fresh rosemary.
