Ingredients
200g caster sugar, plus extra 1 Tbsp, for sprinkling
3-4 Tbsp water
100g unsalted butter, softened
6 star anise
3 cinnamon sticks
6 firm ripe pears
1 large sheet good quality frozen puff pastry, slightly thawed
Vanilla ice-cream, to serve
Method
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Preheat oven to 210°C/190°C fan-forced.
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Combine sugar and enough of the water to cover sugar in a medium saucepan on low heat. Cook, stirring until sugar has dissolved. Increase heat to high. Bring to boil. Boil without stirring for 5-7 minutes, or until golden brown. Take off heat.
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Carefully add butter. Whisk to form a toffee caramel. Stir in star anise and cinnamon. Set aside.
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Peel and core pears. Slice into thick wedges. Cook pears in a saucepan of boiling water for 30-40 seconds. Remove to a plate lined with paper towel to drain.
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Pour half of the caramel into the base of a heavy-based ovenproof 22cm frying pan, reserve other half of caramel. Arrange pears in a circular pattern in pan on caramel, allowing enough room to tuck pastry in around edges. Cool completely.
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Top carefully with pastry and trim, allowing a 2cm overhang. Using back of a spoon or fingers, tuck pastry into sides around pear halves. Sprinkle with extra caster sugar.
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Put on an oven tray. Bake for 35-40 minutes, or until pastry is golden and caramel is bubbling. Remove. Cool to almost room temperature.
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Invert a large serving plate over pan. Flip over pan, releasing tart. Serve with ice-cream and drizzled with reserved caramel.