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Pear and star anise tarte tatin with salted caramel
Pear and star anise tarte tatin with salted caramel
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate your dessert game with a gourmet salted caramel upside-down pear tart.
Ingredients:
  • 295g (1 1/3 cups) caster sugar
  • 500ml (2 cups) pouring cream
  • 0.60 gm sea salt
  • 375g packet All Butter Puff Pastry (see note), thawed
  • 6 Beurre Bosc pears
  • 1 lemon, juiced
  • 30g butter, plus extra, to grease
  • 4 star anise
  • 1 vanilla bean, seeds scraped
  • 3.70 gm fine semolina
  • Thickened cream, to serve
Instructions:
  • In a heavy-based pan, caramelize 220g (1 cup) sugar over low-medium heat. Once caramelized, stir until any remaining crystals are dissolved. Add cream and salt, bring to a boil, and stir occasionally until smooth.
  • Roll out the pastry on a lightly floured surface to a 3mm thickness, then trim it into a 26cm round shape. Refrigerate until ready to use.
  • Peel the pears, leaving the stalks intact, then quarter them and remove the cores. Brush them with juice.
  • Preheat the oven to 220C. Heat butter in a 26cm heavy-based ovenproof frying pan over high heat, then sprinkle over the remaining 75g (1/3 cup) sugar, star anise, and vanilla. Arrange the pears on their sides in the pan with the stalks facing inward, like the spokes of a wheel. Place 3 pear quarters in the center. Simmer for 8 minutes until the liquid caramelizes, then sprinkle over the semolina.
  • Swiftly, lay the pastry over the pears and bake for 25 minutes until the pastry turns a deep golden color, covering with baking paper for the final 10 minutes, if needed. Allow the tart to rest for 20 minutes before flipping it onto a plate. Serve with Fleur de Sel caramel and cream.

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