Pear & Star Anise Tarte Tatin

⏱ 75 min · Serves 6

Buttery caramel spiked with star anise, glossy pears turned burnished amber, and crisp puff pastry underneath — an upside-down showstopper that looks far harder than it is. Serve warm with cold crème fraîche and watch the table go quiet.

Per serving: 582 kcal · 5.2g protein · 68.0g carbs · 32.0g fat

Ingredients

• 6 firm-ripe pears (Conference or Comice), about 1.1kg
• 150g caster sugar
• 70g unsalted butter, cubed
• 3 whole star anise
• 1 tbsp lemon juice
• Pinch of flaky sea salt
• 320g all-butter puff pastry sheet
• 1 tbsp plain flour, for dusting
• 200g crème fraîche, to serve

Method

1. Heat the oven to 200C/180C fan/gas 6. Peel, halve and core the pears, then toss with the lemon juice.
2. Scatter the sugar evenly over a 24cm ovenproof frying pan (or tatin dish) and set over a medium heat. Leave it alone until it melts and turns a deep amber caramel, 6-8 minutes, swirling the pan rather than stirring.
3. Take off the heat and immediately whisk in the butter, a cube at a time — it will bubble furiously. Add the star anise and a pinch of flaky salt.
4. Arrange the pear halves cut-side up in the caramel, packing them tightly in a snug circle with one in the centre. Return to a medium heat and cook for 10 minutes, spooning caramel over, until the pears begin to soften and the caramel thickens.
5. Roll the pastry on a lightly floured surface to a 27cm circle. Lay it over the pears and tuck the edges down inside the pan with the back of a spoon. Pierce two small steam holes.
6. Bake for 30-35 minutes until the pastry is deeply golden and puffed, and caramel bubbles at the edges.
7. Rest for 5 minutes only — no longer, or it will stick. Run a knife round the edge, place a large plate over the pan and, with oven gloves, invert confidently in one motion.
8. Rearrange any stray pears, spoon over caramel from the pan, and serve warm with cold crème fraîche. The star anise is for looks — don't eat it.