France · dessert

Pear Tarte Tatin

Name: Pear Tarte Tatin
Yield: 4 servings
Cuisine: France
Ingredients: 8 Pears; 100g Caster Sugar; 100g Butter; 2 Star Anise; 3 Pods Cardamom; 1 large Cinnamon; 2 tbs Brandy; 500g Puff Pastry

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pears8
Caster Sugar100 g
Butter100 g
Star Anise2
Cardamom3
Cinnamonlarge1
Brandy2 tbsp
Puff Pastry500 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

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
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. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
3
Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.

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