Pear tarte tatin
8 pears
100g caster sugar
100g butter
2 star Janice
3 cardamom pods
1 cinnamon stick
2 tbsp brandy
375 puffy pastry
Serve 4-6 persons
1. Preheat oven 200c -180c fan
2. Core the paers, then peel and quarter lengthways
3. Tip the sugar, butter,star anice,cardamom and cinnamon into a frying pan , place over a high heat until buddling. Shake the pan and stir the buttery sauce until it separates and the sucgar caramelises to a tofee colour.
4. Lays the pears in the pan, then cook in the saurce for 10-12min,tossing occasionally,until completely caramelized.
5. Splash in the brandy and let it flambe', then transgfer the pears and caramel into a 20cm diameter round pan.
6. 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 15mins.
7. Reduce the oven to 180 C - 160C (FAN) and bake for 15mins more until the pastry is golden. Leave the tart to stand for 10min, and then invert it carefully onto a serving dish.
