Pear Tarte Tatin

Подготовка

1. 🥄Core the pears, then peel as neatly as possible and halve.
2. 🔥If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.

Готовка

1. 🔥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.

Шаги

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

Готовка

1. 🍳Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised.

Шаги

1. 🫇Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible.
2. 🍽️Splash in the brandy and let it flambé, then set the pears aside.
3. 🌿Heat oven to 200C/fan 180C/gas
4. ✨Roll the pastry out to the thickness of a £1 coin.

Подготовка

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

Шаги

1. 🌿Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
2. ✨Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide).

Готовка

1. ✨Pierce the pastry a few times, then bake for 15 mins.

Шаги

1. 🥄If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide).

Готовка

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

Шаги

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