Pear Tarte Tatin

Ingredients

• 1200 gPear
• 100 gSugar
• 100 gButter
• 2 pcsStar anise
• 3 pcsCardamom
• 1 pcsCinnamon stick
• 30 mlBrandy
• 500 gPuff pastry

Instructions

1. 1

   Preparation

   • Do the prep first — keep the oven off for now.
   • Core the pears, peel them as neatly as possible and halve. Optionally refrigerate uncovered for up to a day to dry slightly.
   • Bring the puff pastry to room temperature and have butter, sugar and brandy ready.
2. 2

   Make the caramel with spices

   • Put sugar, butter, star anise, cardamom and the cinnamon stick into an ovenproof frying pan (about 20 cm) and heat over high heat until bubbling.
   • Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
3. 3

   Cook pears and flambé

   • Lay the pear halves in the pan, cut side down, and cook in the sauce for 10–12 minutes, turning occasionally, until well caramelised.
   • Splash in the brandy and flambé, or simmer briefly if you prefer not to flambé, then set the pears aside.
4. 4

   Assemble pastry

   • Heat the oven to 200 °C (180 °C fan). Roll the pastry to the thickness of a coin and cut a circle slightly larger than the pan.
   • Arrange the slightly cooled pears in a floral pattern, rest the cinnamon stick in the centre and scatter the cardamom pods.
   • Drape the pastry over the pears, tuck the edges down the pan sides and under the fruit. Prick the pastry a few times.
5. 5

   Bake and invert

   • Bake 15 minutes, drain excess juice if necessary, then reduce oven to 180 °C (160 °C fan) and bake another 15 minutes until golden.
   • Let stand 10 minutes, then invert carefully onto a serving plate so the caramelised pears are on top.