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Pear & cardamom tarte tatin
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6 cardamom pods
½ tsp ground cinnamon
100g caster sugar
4 No.1 Best of British Pears, peeled, halved and cored
1 tbsp brandy (optional)
320g Jus-Rol All Butter Puff Pastry sheet
Flour, for dusting
Crème fraîche or vanilla ice cream, to serve
1. Preheat the oven to 200°C, gas mark 6. Crush the cardamom pods in a pestle and mortar and discard the husks. Warm the cardamom, cinnamon, butter and sugar over a low heat in a 22cm heavy-based, ovenproof frying pan. Shake the pan occasionally until the mixture is melted and toffee coloured.
2. Add the pears to the pan and cook for 10-12 minutes, turning occasionally, until caramelised and tender. Carefully remove to a plate with a slotted spoon. Add the brandy (if using) to the pan. Bubble the caramel for 1-2 minutes, until slightly reduced and thickened. Set aside to cool slightly.
3. Roll the pastry out slightly on a lightly floured surface and using a large plate as a template, cut out a pastry circle a little larger than the pan. Prick the pastry all over with a fork.
4. Arrange the pears in a circle in the pan, cut-side up, so that they fit as snuggly as possible. Drape the pastry over the top, carefully tucking it in around the edges. Bake for 25-30 minutes, until golden and bubbling. Allow to cool for 10 minutes, then carefully invert onto a plate. Serve with crème fraîche or vanilla ice cream.
Typical values per serving:
This recipe was first published in October 2019.