Caramelised pear tarte tatin
Some dishes need no introduction. Sweet pears, fragrant spices and crisp pastry. Welcome to dessert heaven.
- 4 small pears, peeled, halved, cored (Williams or Beurre Bosc)
- 1 tablespoon lemon juice
- ½ cup caster sugar
- 40g butter
- 1 star anise
- 1 cinnamon stick
- 2 sheets puff pastry, thawed
- Cream and or ice cream, to serve
- Ground cinnamon, to serve
1. Preheat oven to 200°C.
2. Put pears in a bowl and drizzle with lemon juice. Add two tablespoons of the sugar. Toss to combine.
3. Place the remaining sugar in an overproof frying pan over low heat. Cook, stirring for five minutes or until the sugar dissolves and starts to carmelise. Arrange the pear flat side up, around the pan. Add the butter, star anise and cinnamon. Cook, loosely covered, for about 10 minutes or until pears are just tender.
4. Place one pastry sheet on a clean work surface. Top with remaining pastry and use a small sharp knife to trim pastry to a 25cm circle. Place the pastry over the pear in the pan, tucking in an extra pastry around the pears and down the sides of the pan. Bake for 30 minutes or until pastry is golden brown.
5. Set aside for 10 minutes to cool slightly. Turn onto a serving platter. Serve with cream and or ice cream and sprinkle with ground cinnamon.