Pear Tart Tatin with No Churn Walnut Praline Ice-cream

Long time, no chat! (aka a month has gone by and my blogging presence has been zero to nothing..)
But all within good reason, I promise (there always seems to be an excuse with me…) ma bad!

Shall I start this post off with a very belated… MERRY CHRISTMAS AND HAPPY NEW YEAR!!
Or is that just too far gone to even mention that we are nearly in February… somebody pinch me and make me say ‘2016’ over and over again so I can actually stop writing ‘2015’ on everything that requires a date…

2016 is upon us. it’s madness. so let’s eat.

no churn walnut praline ice-cream
I know it’s the new year, and the last thing most people wanna do is consume another dessert after them festive feasts.
But then I just think to myself… life is too short to avoid the sweet stuff… then I consume. then bec happy. it’s math.

Any remote longing to apply anything close to new years healthiness pretty much went out the window when shortly into the new year I went to Paris. I mean home of butter and baguette… need I say more?
Oh man, I could dream all day about the delicate lemon and sugar crepes we ate, oh and the fresh croissants we devoured in the mornings, ooo or even the tart fine aux pommes (thin apple tart) which we shared for dessert. This was all topped off by being surrounded by the magic of Paris in Winter, and finally being reunited with family who I hadn’t seen for 8 months – happy days it’s fair to say!!

The moment Paris is in the air, and I get a sudden urge to study all things French cuisine like how to create the perfect mille- feuille and get all the low-down on key french sauces (not to mention learning all that french food lingo so you can sound like a boss when you order).

So, in pre-Paris prep, I made a pear tart tatin, in attempt to unlock the french chef within.
Then I decided, ice-cream would be something I’d wanna eat with it… cause… ice-cream is always a good choice.
So, with limited time on my hands (and obvious lack of an ice-cream churner), I went about making ice-cream, non churner style. Cause I’m a bit of a bad ass.

There’s something so comforting to be found in the solace of caramelised pears with spices, a buttery pastry and creamy ice-cream. For me, it sings ‘winter comfort’ as well as ‘load me up for seconds‘.
I wish we could share oven aromas… cause this one makes for a good excuse to stay indoors, curl up by the heater (or fire if you’re lucky) and enjoy the smells wafting from the kitchen as the sugar and butter work there magic in this well loved dessert.

(As apart of my sincerest apologetics for lack of posting, I’m going to share a couple of pictures below from my time away in Paris and Ireland … more to come in future posts!)
Enjoy friends!



Pear Tarte Tatin recipe adapted from Jennifer McLagan for Jamie Oliver


Tarte Tatin:
75g caster sugar
50g brown sugar
40g cold butter, chopped
1/2 tsp cinnamon
1/2 ground ginger
3 large pears, peeled, cored and cut into slices
375 g bought puff pastry

100g walnuts
220g caster sugar

½ a 397g can sweetened condensed milk
600ml pot double cream
1 tsp vanilla extract


Pear Tart Tatin:
1. Preheat oven to 200C. Put a 21cm-diameter frying pan with an ovenproof handle on a stove top over a medium heat. Add the sugar and heat to a caramel colour, stirring constantly. Add the butter, cinnamon and ginger and stir to combine.
2. Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly. Arrange the pears prettily in the pan.
3. Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). 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.
4. Bake the pie for 30 minutes, or until the pastry is golden brown and puffed up. 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.

Walnut Praline Ice-cream:
1. To make the praline, line a baking tray with baking paper and spread the walnuts onto tray. Place the sugar in a small saucepan and cook over a low heat until the sugar melts and starts to turn a toffee colour (not stirring, just swirling the pan if need be). Quickly remove from the heat and pour over the walnuts. Set aside to cool. Place the praline in a food processor and roughly process until in small chunks, or you could break the praline up by placing in a bag, and breaking with a rolling pin (second option good for anger management).
2. In a large bowl, beat the condensed milk, cream and vanilla  with an electric whisk, until thick and quite stiff. Fold through the praline and pour into a large loaf tin, cover with cling film and freeze until solid.

Serve the Pear Tart Tatin warm and with the chilled ice-cream! Enjoy!

Thanks for stopping by!




  1. Your tatin is gorgeous, Bec! I love the idea of pairing it with the praline ice cream. I was also in Paris during Christmas time and love the magic of it all. Paris is already so magical without the spirit of Christmas, but add some vin chaud and sparkling lights and I’m smitten! So glad you had a wonderful time – beautiful photos too!! XO

    • Thanks so much Beeta!
      Praline is my not-so-secret weapon to fancy up any dessert 😛
      Ahhh isn’t Paris the most beautiful city! I find myself catching my breath every now and then when I see the eiffel tower in the distance.
      It would’ve been so gorgeous and magical at christmas time – lucky you!

  2. The worst is when I find myself writing 2013, or 2014 on dates absent-mindedly – oops! Paris sounds wonderful, and your photos are stunning – enjoy the rest of your holidays!

    We must be on the same wavelength when it comes to no-churn ice cream, but for the opposite season – just the other day I made a maple-walnut ice-cream to top a peach crumble. When autumn comes I’ll be trying it on a pear tart tatin in for sure! x

    • hehehe the struggle is real, isn’t it 😛
      i’ve gotta keep pinching myself that it’s 2016!

      Oooo that sounds so delicious! Perfect for hot summer days!
      enjoy the sunny and warm weather! :)

  3. Bonjour Bec!

    Ohhhh, you’re so lucky to have gone to Paris! How fun that must have been. The travel photos above are so beautiful. What was your favorite part? The food? The scenery? The people? I hope to visit someday, sooner rather than later! Honestly, France was part of my inspiration for starting my own blog! I just started my food blog yesterday, and I’m super excited about it! I actually wrote the first post about crepes- with blackberries and cream, though the lemon and sugar ones you mentioned sound equally (if not more) delicious!

    The pear tart you’ve made above sounds delicious. And praline ice cream? What a dream! I’m going to have to make it ASAP. Just ordered some tart pans from amazon!

    Happy to have discovered your blog :)

    • Thanks so much Amber for you beautiful comment!!
      Ahhh everything about Paris is just gorgeous! Particularly in Winter, when it seems to be just the locals, with zero lines for attractions, and ahh the food! I could seriously rave about the pastries and crepes all day long! It’s incredible – you gotta go :)
      and congrats on starting your food blog! that’s awesome! it looks gorgeous :) – i’ll definatley check it out!

      Oh yay tart pans! so exciting!!! 😀

  4. This is completely incredible. I adore your photos. I so wish I was back in Paris again. There is just something about it. The food, the culture, the passion…
    I have never tried no churn ice cream, but it looks so easy. I must make it sometime. You have inspired me to get back into some French cuisine.
    I hope that you have had a wonderful start to the year. x

    • Thanks so much Liz!
      Isn’t there something so magic about Paris?.. It’s just breathtaking!

      No-churn is the ultimate ice-cream for the quick-fix :)
      enjoy your french cooking! and a very belated happy new year! x

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