Pear Tarte Tatin

Ingredients

• 8 Pears
• 100g Caster Sugar
• 100g Butter
• 2 Star Anise
• 3 Pods Cardamom
• 1 large Cinnamon
• 2 tbs Brandy
• 500g Puff Pastry

Instructions

1. Preheat the oven to 200°C / 180°C fan. Use an ovenproof frying pan or tart tin about 24 cm in diameter.
2. Peel the pears, cut them in half or quarters depending on size, and remove the cores. Set aside.
3. Melt the butter in the pan over medium heat. Add the sugar and cook without stirring until it dissolves and turns into a deep amber caramel, gently swirling the pan if needed.
4. Once the caramel is golden, optionally add the brandy and let it cook for 1–2 minutes until fully evaporated, without igniting it. This step can be omitted entirely.
5. Remove from the heat and arrange the pears cut-side down in the caramel, fitting them snugly together. Return to low heat and cook for about 10 minutes, until the pears begin to soften and absorb the caramel.
6. Take the pan off the heat. Lay the puff pastry over the pears, tucking the edges inside the pan. Prick the pastry lightly to allow steam to escape.
7. Bake for 25–30 minutes, until the pastry is puffed and golden.
8. Remove from the oven and rest for 5 minutes. Carefully invert the tart onto a serving plate and serve warm, optionally with crème fraîche or vanilla ice cream.

instructions_source: editorial-classic