Pear Tarte Tatin

Instructions

1. 1

   Prepare the Pears

   8 min

   Start by carefully coring and peeling the pears, then slice each pear in half lengthwise. For optimal texture, you can prepare the pears a day ahead and leave them uncovered in the refrigerator to dry out, enhancing their caramelization later on.

2. 2

   Make the Caramel

   6 min

   In a 20cm ovenproof frying pan, combine caster sugar, butter, star anise, cardamom pods, and the cinnamon stick over high heat. Stir the mixture continuously until it reaches a bubbling state and the sugar transforms into a rich toffee color, which typically takes about 5-7 minutes.

3. 3

   Caramelize the Pears

   23 min

   Carefully add the halved pears to the caramel in the pan, cooking them for about 10-12 minutes while gently tossing them occasionally. Look for a deep caramel color; don’t worry if they darken a bit, as this adds flavor. Once caramelized, pour in the brandy and allow it to flambé briefly before removing the pears to cool slightly.

4. 4

   Preheat the Oven

   5 min

   Set your oven to preheat at 200°C (fan 180°C/gas 6) to ensure it’s hot enough for baking. Meanwhile, roll out the puff pastry until it resembles the thickness of a £1 coin, which should be about 3-5mm thick. Use a plate to cut out a circle that is slightly larger than the diameter of your pan, and gently thin the edges of this pastry circle.

5. 5

   Arrange the Pears

   6 min

   Once the pears have cooled down a bit, arrange them in the pan with the cut sides facing up, creating an appealing floral pattern. Make sure the edges of the pears are pointing towards the center, and place the cinnamon stick in the middle while scattering the cardamom pods around for added flavor.

6. 6

   Cover with Pastry

   9 min

   Take the prepared puff pastry and carefully cover the arranged pears, tucking the edges down the sides of the pan and under the fruit. To ensure proper baking, pierce the pastry in a few spots to allow steam to escape, then bake in the preheated oven for 15 minutes, pouring off any excess juice that bubbles up during cooking.

7. 7

   Final Baking

   28 min

   Lower the oven temperature to 180°C (fan 160°C/gas 4) and continue baking the tart for an additional 15 minutes until the puff pastry turns golden brown and flaky. After removing it from the oven, let the tart cool for about 10 minutes before inverting it onto a serving dish for an elegant presentation.