Pear and Caramel Tarte Tatin

Ingredients

4 firm pears, peeled, halved, cored
1 Tbs lemon juice
1/2 cup (110 g) caster sugar
40 g butter
1 star anise
1 cinnamon stick
2 sheets (25 cm) ready-rolled frozen puff pastry, just thawed
Crème fraîche, to serve
Ground cinnamon, to serve

Method

Preheat oven to 200 C. Place the pear in a bowl and drizzle with lemon juice. Add 2 tablespoons of the sugar. Toss to combine.

Place the remaining sugar in a 20 cm (base measurement) ovenproof frying pan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves and begins to caramelise. Arrange the pear, cut-side up, around the frying pan. Add the butter, star anise and cinnamon stick. Cook, loosely covered, for 10 minutes or until pear is just tender.

Place 1 puff pastry sheet on a clean work surface. Top with the remaining pastry sheet. Use a small sharp knife to trim pastry to a 25 cm round disc. Place the pastry over the pear in the pan, tucking in any excess pastry. Bake for 30 minutes or until the pastry is golden brown.

Set aside for 10 minutes to cool slightly. Turn onto a serving platter. Cut into wedges. Serve with crème fraîche sprinkled with ground cinnamon.

Credits: Coles

Photo Credits: Coles