Perfect Pear Tart Tartin

There is no better pair than pears and honey...delicious. Make use of seasonal produce by making this slightly spiced, and sweet fruity dessert.  

Prep time: 60 mins

Difficulty: Medium

Serves: 8

Ingredients 

8 Cored Pears

500grams of Puff Pastry

2 ½ tbsp of Runny Honey

50grams of Brown Sugar

1/2tsp of Nutmeg

2 Star Anise

1/tsp of Cinnamon

Method

1. Preheat the oven to 200°C.
2. Pat the pears with a clean cloth to remove moisture.
3. Measure the diameter of the pan, remember this for later.
4. In an oven proof shallow pan, place the sugar, honey, spices and butter.
5. Heat on a medium-high heat, slowly swirl the pan until caramel forms.
6. Reduce the temperature to a medium to low heat.
7. Lay the flat sides of the halved pears face down in the pan and cook for a further 10 minutes.
8. Next roll out the puff pastry and cut a circle slightly larger than the measurement you took earlier.
9. Remove the cardamon pods from the syrup.
10. Next put the pastry over the top of the fruit and press the sides around the edges. Then fork the pastry a few times the cardamon pods from the syrup.
11. Place in the oven and check regularly. If a lot of juice comes through the pierced pastry be mindful to drain it off sporadically to prevent the pastry from getting soggy.
12. Once it has been baked for 15 minutes, turn the temperature down to 180°C until the pastry is golden.