Pear Tarte Tatin
A French pear tarte tatin with caramelized pears in a spiced sugar-butter syrup, baked under puff pastry until golden and served warm.
Steps
- 1
Core the pears, then peel as neatly as possible and halve.
- 2
If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- 3
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.
- 4
Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- 5
Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised.
- 6
Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible.
- 7
Splash in the brandy and let it flambé, then set the pears aside.
- 8
Heat oven to 200C/fan 180C/gas 6.
- 9
Roll the pastry out to the thickness of a £1 coin.
- 10
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.
- 11
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.
- 12
Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- 13
Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit.
- 14
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.
- 15
Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden.
- 16
Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
