Pear tarte tatin — caramelised spiced pears baked under crisp puff pastry, then dramatically inverted to serve. A stunning French dessert fragrant with star anise and cardamom.
- 8 Pears
- 100g Caster Sugar
- 100g Butter
- 2 Star Anise
- 3 Pods Cardamom
- 1 large Cinnamon
- 2 tbs Brandy
- 500g Puff Pastry
Tags:
Tart Glazed BakingVideo
Preparation
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept uncovered in the fridge so they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan about 20cm wide and place over high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan and cook in the sauce for 10–12 minutes, tossing occasionally, until completely caramelised — don't worry about burning, you want them as caramelised as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges to thin them out.
- When the pears have cooled slightly, arrange them in the pan cut-side up in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick in the centre and scatter the cardamom pods around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit. Pierce the pastry a few times, then bake for 15 minutes. If a lot of juice bubbles up the side, pour it off at this stage. Reduce the oven to 180C/fan 160C/gas 4 and bake for 15 minutes more, until the pastry is golden. Leave to stand for 10 minutes, then invert carefully onto a serving dish.
