Pear Tarte Tatin is a delicious twist on the classic French dish. Essentially an upside down pie and more commonly made with apples. Use ripe pears from our Greengrocers for a sweeter taste and serve with ice cream.

Ingredients

8 Pears

100G Caster Sugar

100G Butter

2 Star Anise

3 Cardamom Pods

1 Large Cinnamon Stick

2 Tbsp Brandy

500G All Butter Puff Pastry

Method

Core the pears, then peel as neatly as possible and halve.

Tip the sugar, butter, star anise, cardamom and cinnamon into an oven proof 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.

Lay the pears in the pan, then cook in the sauce for 10-12 minutes, tossing occasionally, until completely caramelised. Splash in the brandy and let it flambe, then set the pears aside.

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. 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.

Arrange the cooled pears in the pan pointing inwards. Rest the cinnamon stick on the top with the cardamom pods scattered around.

Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit. Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage. Reduce oven to 180C/fan 160C/gas 4 and bake for 15 minutes more until the pastry is golden. Leave the tart to stand for 10 minutes before serving.

For more recipes just like this one, click here.

Tag @beckettsfarm in your creations.