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Individual pear tarte tatins
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Individual portion of French classic, no sharing required.
Ingredients:
  • 3 pears, peeled, halved, leaving stem intact
  • 1 1/2 sheets frozen butter puff pastry, thawed
  • 100g (1/2 cup, firmly packed) brown sugar
  • 70g butter, chopped
  • 3 whole star anise
  • 1 vanilla bean, split, seeds separated
  • 40.00 ml brandy
  • Creme fraiche or double cream, to serve
Instructions:
  • Preheat the oven to 220°C. Line a baking tray with non-stick baking paper. Core the pears using a melon baller, then thinly slice while keeping the stem end intact.
  • Cut pastry sheets into squares, placing 1 pear half, cut-side down, in the center of each square. Trim the pastry with a small knife, leaving a 7.5mm border. Fold the pastry edges over the pear and place on a tray, pastry-side up. Repeat with remaining pear halves and pastry squares. Chill in the fridge for 10 minutes before baking.
  • Prepare the caramel sauce by combining sugar, butter, star anise, and vanilla bean and seeds in an ovenproof, non-stick frying pan over medium heat. Cook for 3 minutes, swirling the pan until the sugar dissolves. Stir in the brandy and cook for an additional minute until combined, then reduce heat to medium-low.
  • Place the pears, pastry-side up in the pan and cook for 3 minutes until the sauce caramelizes and the pears start to soften.
  • Place the pan in the oven and bake for 20 minutes, or until the pastry is golden and crisp. Lightly press down on the pastry to fan out the pears. Let it rest for 2 minutes before serving the tarte tatins with the pastry-side down on plates.
  • Drizzle the caramel sauce over the dish and serve with creme fraiche.

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