Pear Tatin
A classic French dessert — tender caramelized pears under a crispy pastry crust. An elegant and aromatic tart that will impress any guest.
Ingredients
- 8 pcs Pears
- 100 g Caster sugar
- 100 g Butter
- 2 pcs Star anise
- 3 pcs Cardamom
- 1 pcs Cinnamon
- 2 tbsp Brandy
- 500 g Puff pastry
Instructions
- Peel the pears, carefully remove the skin, and cut them in half. If preparing ahead of time, leave the pears in the refrigerator uncovered — they will dry slightly and caramelize better.
- In a cast iron or other ovenproof skillet about 20 cm in diameter over medium heat, melt the sugar with the butter together with the star anise, cardamom, and a cinnamon stick. Stir until the sugar turns a beautiful caramel color and the butter separates from the sugar.
- Arrange the pears in the caramel cut-side down and cook for 10–12 minutes, occasionally turning them, until they are completely caramelized. Don't worry if they brown — pears can handle bold cooking. Carefully pour in the brandy and let it ignite over the flame. Set the skillet aside.
- Preheat the oven to 200 °C (convection 180 °C). Roll out the puff pastry to approximately the thickness of a coin. Place a plate slightly larger than the skillet on the pastry and cut out a circle. Slightly smooth the edges to make them thinner.
- Once the pears have cooled slightly, arrange them beautifully in the skillet cut-side up, positioned in a circle like a flower. Place the cinnamon stick in the center and scatter the cardamom pods around it.
- Cover the pears with the pastry circle, carefully tuck the edges down along the sides of the skillet and under the fruit. Prick the pastry with a fork in several places. Bake at 200 °C for about 15 minutes. If juice begins to flow actively from under the pastry, carefully drain it off. Then reduce the temperature to 180 °C and bake for another 15 minutes until golden brown. Let the tart rest for 10 minutes, then carefully invert it onto a serving plate.