Tarte tatin with pears and mocha chocolate ice cream

What stands out: it remains accessible. No complicated ingredients, just flavors that make sense. Just what you’re looking for for a weeknight that could be a little more special, or a dinner with friends.

We are already sharing one recipe where, for us, everything comes together: comfort, sweet, a hint of bitter and, of course, coffee.

delicious.Bistro is available from March 25, 2026 for € 34.99
Publisher: Kosmos

Tarte tatin

• 8 slices of buttercream puff pastry (thawed)
• 80 g fine granulated sugar
• 40 g butter, diced
• 1 vanilla pod, marrow removed
• 2 tsp freshly brewed espresso
• 5 small pears, peeled, halved

Mocha chocolate ice cream

• 60 ml strong espresso
• 55 g fine granulated sugar
• 300 g vanilla ice cream
• 100 g dark chocolate, in pieces

Extra needed
Cast iron skillet or tatin pan (24 cm)

Preparation

1. Make the ice cream
Heat the espresso with the sugar to a light syrup and allow to cool completely. Fold this along with the chocolate chips into the softened vanilla ice cream. Put back in the freezer.

2. Prepare the dough
Roll out the puff pastry into an approximately 25 cm circle and poke holes in it. Store refrigerated until use.

3. Make the caramel
Gently caramelize sugar in pan until deep golden brown. Add butter, vanilla and espresso and mix gently.

4. Bake the pears
Place the pears cut side up in the caramel and bake until golden brown.

5. Oven
Cover with the dough, tuck in the edges and make a small hole at the top. Bake for 30-35 minutes at 180 °C until the dough is golden brown.

6. Serving
Carefully dump the tarte tatin on a plate and serve with a scoop of mocha chocolate ice cream.