Pear, cinnamon and star anise tarte tatin

Prep time Cook time Cooling time Serves Ingredients

4

Method

15 MINS 35 MINS 10 MINS 4 50g butter 4 50g caster sugar

4 2 star anise 4 1 cinnamon stick 4 3-4 pears 4 1tbsp brandy or calvados 4 320g pack ready rolled pu pastry 4 1 egg, beaten

1

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Melt 50g butter and 50g caster sugar in a 20cm ovenproof frying pan over a medium heat. Add the star anise and cinnamon stick, and swirl the pan around until the mixture forms a golden caramel.

2

Peel, halve and core 3-4 rm but ripe pears then place snugly in the pan so they cover its base. Cook gently over a medium-low heat for 10 mins or until softened slightly. Add 1 tbsp brandy (or calvados) and ambé for 1-2 mins until the ames die down. Remove the pears from the heat and discard the cinnamon, but leaving the star anise. Leave the pears to cool.

3

Unroll a 320g pack ready rolled all butter pu pastry and cut out a circle 2cm wider than the pan. Carefully place over the pears, pressing down the sides to ensure the pastry goes to the edge. Prick the pastry all over with a fork, brush it with beaten egg, then bake for 20-30 mins or until pu ed up and golden (ripe pears will only need 20 mins, rmer ones will take longer).

4

Leave the tarte to cool for 5-10 mins in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and serve.

Cook’s Tip

When ipping out the tart, take care handling the hot pan and use a large, lipped plate to catch any caramel and juices – place this over the top of the pan, hold it securely with oven gloves, then turn it over quickly so the pan is on top and the plate on the bottom.