Pear Tarte Tatin
Dessert
Dessert
8 servings
555 cal/serving
Instructions
1
Step 1
Core, peel and halve the pears
Pears
2
Step 2
Add caster sugar, butter, star anise, cardamom and cinnamon to an ovenproof frying pan and heat until the sugar caramelises
Caster SugarButterStar AniseCardamomCinnamon
3
Step 3
Add the pears to the caramel, cook 10–12 minutes tossing occasionally until caramelised, splash in the brandy and flambé, then set the pears aside
PearsBrandy
4
Step 4
Preheat oven to 400°F and roll the puff pastry to the thickness of a £1 coin, then cut a circle slightly larger than the pan.
Puff Pastry
5
Step 5
Arrange the cooled pears in the pan cut-side up in a floral pattern, rest the cinnamon stick in the centre and scatter the cardamom pods on top
PearsCinnamonCardamom
6
Step 6
Drape the pastry over the pears, tuck the edges down and under the fruit, pierce the pastry a few times and bake for 15 minutes, pouring off excess juice if necessary
Puff Pastry
7
Step 7
Reduce oven to 350°F and bake a further 15 minutes until the pastry is golden.
Puff Pastry
8
Step 8
Leave the tart to stand 10 minutes then invert carefully onto a serving dish