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Pear and rosemary 'tarte tatin' with vanilla ice cream

Shake up the classic tarte tatin with pears and rosemary flavoured caramel. Any type of pear will work, but small, smooth textured varieties such as Concorde or Doyenne du Comice will be especially nice.

Equipment and preparation: For this recipe you will need an ovenproof frying pan.

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For the rough puff pastry

  • 250g/9oz plain flour
  • ½ tsp salt
  • 250g/9oz cold butter, cut into small cubes
  • 125ml/4fl oz ice-cold water

For the pear tatin

To serve

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