Peach and rosemary tarte tatin
Heston Blumenthal At Home, p. 312
Ingredients
- 400g unrefined caster sugar
- 185g unsalted butter, cubed
- 500g all-butter puff pastry
- 125g double cream
- 5 sprigs of rosemary
- 200g whipping cream
- 30g icing sugar
Capture the full recipe from the book
Open Heston Blumenthal At Home at page 312 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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