Pear Tarte Tatin

Steps

1. 1
   Step 1:

   Core, peel and halve the pears. If preparing ahead, keep them uncovered in the fridge for up to 1 day so they dry out.

2. 2
   Step 2:

   Put the sugar, butter, star anise, cardamom pods and cinnamon stick into an ovenproof frying pan about 20cm wide.

3. 3
   Step 3:

   Place the pan over high heat until bubbling.

4. 4
   Step 4:

   Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.

5. 5
   Step 5:

   Lay the pears in the pan and cook in the sauce for 10–12 minutes, tossing occasionally, until completely caramelised.

   10–12 min
6. 6
   Step 6:

   Splash in the brandy and let it flambé, then set the pears aside.

7. 7
   Step 7:

   Heat the oven to 200C/fan 180C/gas 6.

8. 8
   Step 8:

   Roll the puff pastry out to the thickness of a £1 coin.

9. 9
   Step 9:

   Using a plate slightly larger than the top of the pan, cut the pastry into a circle and press its edges to thin them out.

10. 10
    Step 10:

    When the pears have cooled slightly, arrange them cut-side up in the pan in a floral shape, with the pears around the edge pointing inwards.

11. 11
    Step 11:

    Rest the cinnamon stick on top in the centre and scatter the cardamom pods around it.

12. 12
    Step 12:

    Drape the pastry over the pears, tuck the edges down the sides of the pan and under the fruit, then pierce the pastry a few times.

13. 13
    Step 13:

    Bake for 15 minutes. If a lot of juice bubbles up the side of the pan, pour it off.

    15 min
14. 14
    Step 14:

    Reduce the oven to 180C/fan 160C/gas 4 and bake for 15 minutes more, until the pastry is golden.

    15 min
15. 15
    Step 15:

    Leave the tart to stand for 10 minutes, then carefully invert it onto a serving dish.

    10 min