- 65 gm caster sugar
- 40 gm butter, coarsely chopped
- 4 pears, cored and quartered
- Cinnamon stick/star anise/vanilla pod - optional
- 375 gm sheet butter puff pastry, rolled to 4mm thick and cut to a 22cm round (see note)
Heat oven to 375 degrees.
Take a cast iron pan which is oven proof. Roll out pastry slightly larger than the top of the pan.
Cut butter into cubes and push down evenly around the pan with your fingers.
Sprinkle over sugar. Can add cinnamon stick, star anise and a split vanilla pod if using. Add quartered pears in a circle, with the rounded end at the outside and pointed end in towards the centre.
Put pan onto heat and cook until caramel is dark (watch it doesn’t burn) and pears are semi cooked.
Remove from heat.
Carefully drape the pastry over the pan, tucking it in around the outside of the pears.
Pierce the pastry then bake in oven till golden, approx. 20 minutes.
Once pastry is cooked, remove from oven, place large plate on top of pan and with a firm hand on top, carefully invert to upend the tarte onto the plate, taking care not to drip the hot caramel.
Serve warm with either custard, pouring cream or crème anglaise.