Directions
- 1Start by spreading a generous amount of quality butter evenly in a cast iron pan.
- 2Add a generous amount of sugar over the butter.
- 3Arrange the pear halves on top of the sugar and butter mixture in the pan, pressing them down gently.
- 4Place a vanilla bean, a cinnamon stick, and a star anise among the pears.
- 5Sprinkle a light pinch of nutmeg over the pears.
- 6Cover the pears with puff pastry, tucking the edges down around the pears to create a border.
- 7Score the puff pastry in a criss-cross pattern; this allows the caramel to bubble up and baste the pastry during cooking.
- 8Place the pan on an induction cooker set to a low heat to slowly start the caramelization process.
- 9After about 5-10 minutes, once the caramel starts bubbling around the edges, spoon the melted butter and caramel over the puff pastry to baste it.
- 10Continue basting until the caramel is a beautiful, dark golden color.
- 11Transfer the pan to an oven and bake for 15-20 minutes until the pastry is puffed and golden.
- 12Remove the tarte tatin from the oven once it's beautifully golden and covered in caramel.
- 13Carefully flip the tarte tatin onto a plate, ensuring the pears are on top.
- 14Serve the tarte tatin with a scoop of vanilla ice cream.
Ingredients
- quality butter
- sugar
- packham pears
- 1 vanilla bean
- 1 cinnamon stick
- 1 star anise
- 1 pinch nutmeg
- puff pastry
Equipment
cast iron paninduction cookerovenknifespoon
Tips
- When tucking the puff pastry, be quite rough; it's a rustic dish.
- Don't rush the caramelization process; take your time.
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