Spiced Pear Tarte Tatin with Cardamom and Pistachio Ice Cream

Spiced Pear Tarte Tatin with Cardamom and Pistachio Ice Cream

Spiced Pear Tarte Tatin with Pistachio Ice Cream


I having to admit defeat and embrace the changing of seasons. Most cooks though embrace Autumn as although I won’t eat another strawberry for 8 months, the maturing collection of produce at this time of year more than compensates.

In the UK, all our apples and pears start falling off the trees, it was this idea plus wanting a good winter pud that inspired this dish. There is nothing wrong with a good bog standard apple tarte tatin, but I love to add a couple of  items to elevate a standard recipe. This was my first go at a tatin and it is quite idiot proof. Just plan ahead and don’t be rushed. The pears actually benefit from being cooked ahead of time and let to cool. This makes assembling and cooking the dish easier.

This recipe will fill a 20cm(9in) pan[purerecipe]


  • 6-8, peeled and halved. Pears
  • 100g Butter
  • 100g Caster Sugar
  • 1 Star Anise
  • 6 Cardamom Pods
  • 1 TSp. Cinnamon
  • 375-500g, depending on size of your pan. Puff Pastry
  • Cardamom And Pistachio Ice Cream

  • 500ml Milk
  • 300ml Single Cream
  • 4 Eggs
  • 1 Heaped Tsp Cornflour
  • 100g Pistachios
  • 75g Sugar


  1. Make the ice cream.  Bring the milk,sugar and cream to the boil with 3 cardamom pods and half of the pistachios. Simmer for 5mins, turn off heat, infuse for 30mins. Remove cardamom pods and puree the nuts into the milk. Whisk the eggs with the cornflour, add the milk, slowly reheat until the mixture thickens to a custard. Set aside to cool in the fridge. Add to an ice cream maker. Once churned add the remaining pistachios at the end.
  2. Prepare the pears. Heat the butter and sugar with the spices in a pan, heat until it caramelises and begins to split a little. Add the pears and cook for 15mins until soft. You can now let these cool and store until needed or turn over now in the pan and arrange neatly so they fit snugly.
  3. When ready to finish it off, cut out a circle of pastry slightly larger than the pan and 3mm ( £1 coin) thick. Tuck it over and into the pears. Pierce the top and cook at 200°c/180°c Fan/Gas 6 for 25-30mins.
Let it cool for 10mins then serve with the ice cream.


  1. I’ll be picking pears from our orchard soon. Love all the spices in your tarte tatin…can’t wait to try it.

  2. The spices in this dessert are making me crave a piece..so beautiful!

  3. I love your spices added to this lovely pear tarte tatin. I bet your whole house smelled like fall when it was baking in your oven. Are you flying often? I hope all is well with you. Take Care, BAM

    • Dave Crichton

      Hi Bam, the kitchen did have one of those fresh bread smells. Very difficult to leave it to cool for photos and eating. I’m flying flat out at the moment, Canaries islands yesterday, Turkey tonight, Poland and Israel over the weekend! Hence only really posting once a week. Plenty thinking time for new recipes though!

  4. I like that ice cream you paired with the tarte tatin. It’s just early Spring here and all I want is a salad. 🙂

  5. I absolutely love cardamom in nut ice creams so this is fabulous for me. And a pear tarte tatin? Why not? They are wonderful in tart applications and this looks amazing with all that caramelisation.


  6. I bet this is wonderful. I made a much requested banana tartin yesterday. Our pears are about ready but always seem a bit hard, this would be a perfect way of using them and that ice cream, fabulous. GG

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.