Pear Tarte Tatin
Ingredients:
- Pears - 8
- Caster Sugar - 100g
- Butter - 100g
- Star Anise - 2
- Cardamom - 3 Pods
- Cinnamon - 1 large
- Brandy - 2 tbs
- Puff Pastry - 500g
Instructions
- 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 in the fridge, uncovered, so that they dry out
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a 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, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised
- Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible
- Splash in the brandy and let it flambé, then set the pears aside
- Heat 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 of the circle of pastry 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 on the top in the centre, with the cardamom pods scattered around
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide)
- Pierce the pastry a few times, then bake for 15 mins
- If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide)
- Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden
- Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish