Waitrose and Partners
Rosemary & pear tart

Rosemary & pear tart

Rosemary, caramel and pears are a pleasing trio, as is clear from this impressive-looking but actually quite simple puff tart by Ed Smith. Serve warm from the oven with double cream or vanilla ice cream, or at room temperature as an afternoon treat.

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Vegetarian
  • Serves6
  • CourseDessert
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluschilling

Ingredients

  • 40g salted butter
  • 10g rosemary, leaves finely chopped, plus extra leaves to serve (optional)
  • 1 tbsp dark brown soft sugar (about 20g)
  • 320g ready-rolled all butter puff pastry
  • 4 pears (such as Green Williams), cut into 0.3-0.4cm-thick slices
  • 2 tsp demerara sugar
  • 2 tbsp whole milk

Method

  1. In a small pan, combine the butter, rosemary and dark brown soft sugar. Melt over a low heat, without foaming or sizzling. Stir; set aside to cool slightly. Unroll the pastry (on its baking parchment) onto a baking tray. Use the tip of a knife to score a 2cm border, then brush the centre rectangle with around ⅓ of the rosemary butter.

  2. Arrange the pear slices in 3 rows in the centre rectangle, overlapping the segments. Brush with the remaining rosemary butter; sprinkle with the demerara sugar and then chill for 20-30 minutes.

  3. Preheat the oven to 220ºC, gas mark 7. Brush the edges of the tart with the milk. Put the tart on the top shelf of the oven, then reduce the heat to 200ºC, gas mark 6, and bake for 35 minutes until golden and the pastry is crisp. Scatter over extra rosemary to serve, if liked.

Cook’s tip

For the puffiest results, chill the tart before cooking. If serving as a pudding, this means you can assemble it a few hours in advance, then keep in the fridge until ready to cook.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,441kJ/ 345kcals

Fat

18g

Saturated Fat

10g

Carbohydrates

40g

Sugars

20g

Fibre

3.6g

Protein

3.4g

Salt

0.7g

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