Pear Tarte Tatin

🥘 Ingredients

• pears 8
• sugar 100 g
• butter 100 g
• star anise 2
• cardamom 3 pods
• cinnamon stick 1 large
• brandy 2 Tbsp
• all-butter puff pastry 500 g

1. 1

   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.
2. 2

   Tip the sugar , butter , star anise , cardamom and cinnamon stick 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 caramelizes to a toffee color.
3. 3

   Lay the pears in the pan, then cook in the sauce for 10 to 12 minutes , tossing occasionally, until completely caramelized. Don’t worry about them burning – they won’t – but you want to caramelize them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
4. 4

   Heat oven to 200°C / fan 180°C (350°F) / gas 6. Roll the all-butter puff pastry out to the thickness of 3 mm (1/8 in). 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.
5. 5

   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 center, with the cardamom pods scattered around.
6. 6

   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 minutes . If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180°C / fan 160°C (325°F) / gas 4 and bake for 15 minutes more until the pastry is golden. Leave the tart to stand for 10 minutes , then invert it carefully onto a serving dish.