I thought that a tarte tatin is a great dish to be served as an Easter dessert, and I decided to make mine with pears this time. I followed Gordon Ramsay's recipe, but downscaled it a bit to fit better my cake tin (Ø 20cm). This is how I made mine.
4-5 pears (Green Williams pears)
50g caster sugar
1 star anise
2 cardamom pods
1 cinnamon stick
300g puff pastry
Peel and halve the pears. Heat the sugar, butter, star anise, cardamom pods and cinnamon stick in a pan at high heat. Let the butter bubble, and stir until it gets toffee colour. Add in the pear halves and cook them for about 10 minutes at lower heat. Stir in the brandy once the pears have cooked.
Remove the star anise, cardamom pods and cinnamon stick from the pan. Brush a cake tin with some of the caramelised liquid. Place the pears in there with the round side down and pour the rest of the caramel liquid on the top. Place the rolled out puff pastry on the top and press it down along the edges.
Bake at 180C for 15 minutes, then reduce the heat to 160C and bake for further 15 minutes until the pastry is crispy and golden brown. Let the tarte rest for 10 minutes and then carefully turn it upside down onto a serving plate. This can be tricky because there is a lot of caramelised liquid.
If you want to serve the pear tarte tatin with some brandy cream like I did, follow these instructions.
You need the following ingredients:
300ml whipping cream
2tbsp icing sugar
Whip the cream and icing sugar for a few minutes and quickly stir in the brandy once the cream is firm enough. Serve on the side of the pear tarte tatin.
Happy Easter baking!