- 8 pears
- 120g caster sugar
- 120g unsalted butter
- 1 inch fresh ginger, finely grated
- 2 star anise
- 3 cardamom pods
- 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.
Tip the sugar, butter, star anise, cardamom, ginger and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
Carefully add the pears to the pan and cook for 10-12 mins, until completely caramelised. Watch as the mix magically transforms into a smooth, silky sauce.
Using a plate slightly larger than the top of the pan, cut out a circle of pastry. Pinch the edge of the pasty to thin the rim.
When the pears have cooled slightly, arrange them in the pan, cut side up.
Drape the pastry over the pears. Using a spoon (not your fingers), tuck the edges of your pastry into the pan and slightly under the pears. Pierce the pastry a few times, then bake for 15 mins. Reduce oven to 180°C/ 350°F/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.