Pear, cinnamon and star anise tarte tatin recipe

Pear, cinnamon and star anise tarte tatin recipe

5 ratings

This twist on a classic French apple tart uses sweet pears and spices to create a stunning upsde-down pud. The pears are cooked in a star anise and cinnamon caramel before being topped with crispy, golden puff pastry. See method

  • Serves 4
  • 15 mins to prepare and 35 mins to cook, 10 mins to cool
  • 530 calories / serving

Ingredients

  • 50g butter
  • 50g caster sugar
  • 2 star anise
  • 1 cinnamon stick
  • 3-4 pears, firm but ripe
  • 15ml (1tbsp) brandy or calvados
  • 320g pack ready rolled puff pastry
  • 1 egg, beaten

Each serving contains

  • Energy

    2215kj
    530kcal
    26%
  • Fat

    31g 44%
  • Saturates

    16g 80%
  • Sugars

    29g 32%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 57.5g Protein 6.6g Fibre 4.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Melt 50g butter and 50g caster sugar in a 20cm ovenproof frying pan over a medium heat. Add 2 star anise and 1 cinnamon stick and swirl the pan around until the mixture forms a golden caramel.
  2. Peel, halve and core 3-4 firm but ripe pears then place snugly in the pan so they cover its base. Cook gently over a medium-low heat for 10 mins or until softened slightly. Add 1 tbsp brandy (or calvados) and flambé for 1-2 mins until the flames die down. Remove from the heat and discard the cinnamon, leaving the star anise. Leave to cool.
  3. Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm wider than the pan. Carefully place over the pears, pressing down the sides to ensure the pastry goes to the edge. Prick all over with a fork, brush with beaten egg, then bake for 20-30 mins or until puffed up and golden (ripe pears only need to cook for 20 mins – firmer takes longer).
  4. Cool for 5-10 mins in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and serve.

Tip: When flipping out the tart take care handling the hot pan and use a large, lipped plate to catch any caramel and juices – place this over the top of the pan, hold securely with oven gloves then turn over quickly so the pan is on top and the plate on the bottom.

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