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How to make Individual pear tarte tatins

Yield = 6
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 3 pears, peeled, halved, leaving stem intact
  • 1 1/2 sheets frozen butter puff pastry, thawed

Caramel sauce

  • 100g (1/2 cup, firmly packed) brown sugar
  • 70g butter, chopped
  • 3 whole star anise
  • 1 vanilla bean, split, seeds separated
  • 2 tablespoons brandy
  • Creme fraiche or double cream, to serve

Method

  • Step 1 Preheat oven to 220C. Line a baking tray with non-stick baking paper. Use a melon baller to core the pears then thinly slice, leaving stem end intact.
  • Step 2 Cut pastry sheets into 6 squares. Place 1 pear half, cut-side down, onto the centre of 1 pastry square. Use a small, sharp knife to trim the pastry, leaving a 7.5mm border. Wrap the pastry edges over the pear. Place, pastry-side up, on prepared tray and place in the fridge. Repeat with the emaining pear halves and pastry squares. Chill for 10 minutes.
  • Step 3 Meanwhile, to make the caramel sauce, place sugar, butter, star anise and vanilla bean and seeds in an ovenproof, non-stick frying pan over medium heat. Cook, swirling the pan, for 3 minutes, or until sugar dissolves. Add the brandy. Cook, swirling the pan, for 1 minute or until combined. Reduce heat to medium-low.
  • Step 4 Add the pears, pastry-side up, to the pan and cook for 3 minutes or until the sauce is caramelised and pears begin to soften.
  • Step 5 Transfer pan to the oven. Bake for 20 minutes or until pastry is golden and crisp. Gently push down on the pastry to fan the pears slightly. Set aside for 2 minutes. Divide tarte tatins, pastry-side down, among plates.
  • Step 6 Drizzle with the caramel sauce and serve with creme fraiche.