Pear Tarte Tatin & Turmeric Ginger Honey ice cream


Pear tart tatin

“Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven. ”


  • 125 g caster sugar
  • 40 g unsalted butter , (cold)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 3 large pears
  • 375 g all-butter puff pastry 


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly.
  3. Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.
  4. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
  5. Remove from the heat and cool slightly, then arrange the pears prettily in the pan or transfer to a deep pie dish if your pan has not got an oven proof handle.
  6. Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
  7. Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan. I usually brush the pastry with beaten egg.
  8. Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
  9. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream or  turmeric, ginger  and honey no churn ice cream- see below.

Turmeric Ginger Honey No-Churn Ice Cream from , defies flavour and texture. No ice cream maker required. This ice cream is made from whipped cream with condensed milk, honey, and spices all folded together simply to be chilled in the freezer to a delightfully creamy texture! 


  • 2 cups of whipping cream, cold
  • 1 tin (about 400g) of sweetened condensed milk
  • 1–2 Tbsp honey
  • 1 1/2 tsp turmeric
  • 1 tsp fresh ginger, minced
  • 2 drops pure vanilla extract
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • a pinch mild chili powder
  • a pinch white pepper


  1. In a large bowl, with a hand-held mixer, beat the cold whipping cream to stiff peaks, but be careful not to overwhip (the cream has to be thick enough to hold its shape but still with a smooth texture).
  2.  Add the condensed milk and gently fold in with a spatula.
  3. Add the vanilla, minced fresh ginger, and spices, gently folding in, slowly incorporating everything together so the cream stays light and aerated.
  4. Transfer the mixture to a loaf tin or glass container and freeze for at least 6 hour