Honeyed pear tarte Tatin with burnt honey ice-cream – Gourmet Traveller
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Australian Gourmet Traveller recipe for honeyed pear tarte Tatin with burnt honey ice-cream
Ingredients
- 150 gm honey
- 2½ beurre bosc pears, quartered
- 375 gm sheet of butter-puff pastry
- Burnt honey ice-cream
- 600 ml pouring cream
- 150 ml milk
- 6 egg yolks
- 30 gm caster sugar
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