Pear and Rosemary Tarte Tatin with White Chocolate Ganache - Sarah Graham Food
Pear and Rosemary Tarte Tatin Serves 4–6 | Preparation time 15 minutes | Cooking time 30 minutes WHAT YOU’LL NEED 75 g light brown sugar 75 g butter, cubed 6 pe
Ingredients
- 75g light brown sugar
- 75g butter, cubed
- 6 pears, peeled, cored and quartered (enough to cover the base of your pan)
- 2 Tbsp water
- 1 Tbsp lemon juice
- 1 sprig fresh rosemary
- 1 tsp vanilla extract
- 400g readymade puff pastry, thawed
- 200g white chocolate, roughly chopped
- 100ml cream
- Mascarpone, to serve
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