-
Start by making a spiced
caramel. Put the water, sugar, cinnamon, cardamom pods and
star anise into a medium saucepan. Stir until the sugar
dissolves, then set over a high heat and allow to boil
away until dark golden. This usually takes about 20 mins.
-
Meanwhile, peel the pears and
cut in half lengthwise. Remove he core with a melon baller
or small spoon, and put the pears into a bowl of water.
-
Once the caramel is dark
golden, add the butter cubes and remove from the heat.
Pour the caramel into a 24cm ovenproof frying pan. Remove
the spices with tongs, saving them for later.
-
Spread the cooled apple puree over the layer of, then brush the pastry border with a little of the
beaten egg.
-
Heat oven to 220C/200Fan/Gas
7. Place the pears on the caramel, hump sides sown and
with their fat bottoms out towards the edges of the pan.
-
Roll the pastry to about 4mm
thick, and cut out a circle about 2.5 cm bigger in
diameter than the frying pan. Place the pastry on top of
the pears and tuck it down the sides using a wooden spoon.
Stab a few holes with a sharp knife, then place the frying
pan in the oven and bake for 40 mins, or until the pastry
is a glorious golden brown and has puffed up.
-
To serve, remove the frying
pan from the oven. Take a plate that is larger than the
pan, and place it top-side down on the pan. Wearing oven
gloves, or shielding your arm with a tea towel, hold the
base of the plate with one hand, and with the other flip
the pan over so that the tarte is pastry-side down on the
plate. Decorate with the star anise and serve.
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DAILY
DINNERS 
