
Pear & Blackberry Tarte Tatin
The trick with sugar is to eat it consciously, in small amounts and to try wherever possible to avoid it when it is hidden in the likes of processed food, ready meals and fortified cereals.
Of course a generously caramelised tarte tatin encased in a cloud of buttery pastry is quite obviously a sweet and indulgent treat. But when harvest pears are heavy on the trees, and tart blackberries adorn the hedgerows, it is hard to resist preparing this traditional French dish with a little added honey and fresh rosemary.
We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.
Recipe courtesy of Daylesford
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