Ingredients
- 8 pears
- 120g caster sugar
- 75g unsalted butter
- 1/2 tsp ground ginger
- 2 star anise
- 1 cinnamon stick
- 1 x ready-roll sheet all-butter puff pastry
- 8 pears
- 120g caster sugar
- 75g unsalted butter
- 1/2 tsp ground ginger
- 2 star anise
- 1 cinnamon stick
- 1 x ready-roll sheet all-butter puff pastry
- Preheat oven to 220°C/425°F/gas 7.
- Core and peel the pears, and slice in half.
Add the sugar to an ovenproof frying pan and heat until it’s melted and turned a lovely caramel colour. Resist the urge to stir it, just let it melt. Add the butter, star anise, ginger and cinnamon and stir.
Carefully add the pears to the pan and turn in the caramel. Cook for 8-10 minutes until the pears start to soften and the caramel is smooth and saucy. Remove from the heat and allow to cool slightly.
Cut out a circle of pastry that is larger than the frying pan. A great tip I learnt from Gordon Ramsey is the pinch the rim of your pasty so it’s slightly thinned out at the edge.
When the pears have cooled slightly, arrange them in a single layer, cut side up.
Lay the pastry over the top and using a spoon (your caramel will still be extremely hot), tuck the pastry down the sides of your pan and slightly under the pears.
Pierce the pastry a few times with the tip of a knife, then bake for 15 minutes.
Reduce oven to 180°C/ 350°F/gas 4 and bake for 15 minutes more until the pastry is golden. Leave the tart to stand for 10 minutes and then run a knife around the edge, place a large plate on top and carefully flip the pan and plate over, turning the tart out to serve.