Pear Tarte Tatin

Directions

• Core and peel the pears and halve them; they can be prepared up to a day ahead and left uncovered in the fridge.
• Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan (~20cm) and place over high heat until bubbling; shake the pan and stir until the sauce separates and the sugar caramelises to a toffee colour.
• Lay the pears in the pan and cook in the sauce for 10–12 minutes, tossing occasionally, until completely caramelised.
• Splash in the brandy and let it flambé, then set the pears aside.
• Heat oven to 200C (fan 180C). Roll the pastry to the thickness of a £1 coin and cut a circle slightly larger than the pan.
• When pears have cooled slightly arrange them cut-side up in the pan in a floral shape; rest the cinnamon stick in the centre and scatter cardamom pods.
• Drape the pastry over the pears, tuck the edges down the pan sides and under the fruit, pierce the pastry a few times and bake for 15 minutes.
• If a lot of juice bubbles up the side of the pan, pour it off; reduce oven to 180C (fan 160C) and bake for 15 minutes more until pastry is golden.
• Leave the tart to stand for 10 minutes then invert carefully onto a serving dish.