Instructions
Begin by coring your pears carefully, then peel them neatly to avoid any ragged edges. Halve each pear, and if desired, prepare them up to a day ahead and leave uncovered in the fridge to dry out slightly — this helps concentrate their flavor and improve caramelization. In an ovenproof frying pan approximately 20cm wide, combine the caster sugar, butter, star anise, cardamom pods, and a large cinnamon stick. Heat over high flame until the mixture bubbles lively. Gently shake and stir the pan to encourage the butter and sugar to separate and caramelize into a rich toffee color — the aroma will be intoxicating. Carefully arrange the pear halves in the bubbling caramel sauce, and allow them to cook for 10-12 minutes, tossing occasionally to coat each piece evenly and achieve maximum caramelization. Don't be concerned about the pears burning; this process intensifies their natural sweetness. Once caramelized, splash in the brandy and ignite to flambé — a spectacular step that enhances flavor and showcases culinary flair. Set pears aside after the flames subside. Preheat your oven to 200°C (fan 180°C/gas 6). Roll out the puff pastry to about the thickness of a £1 coin. Using a plate slightly larger than your pan's diameter, cut out a pastry circle. Gently press the edges to thin them for a more delicate finish. Once the pears have cooled down just enough, arrange them cut side up in the caramel pan in a floral pattern, placing the halves around the perimeter pointing inward. Rest the cinnamon stick atop in the center and scatter cardamom pods attractively. Lay the pastry circle over the pears, tucking the edges down the sides of the pan and beneath the fruit to encase them securely (Gordon’s guide is excellent for perfect tucking). Pierce the pastry several times to allow steam to escape. Bake initially for 15 minutes; if you notice excess juice bubbling over the pan’s edges, carefully pour it off to prevent sogginess. Lower the oven temperature to 180°C (fan 160°C/gas 4) and continue baking for another 15 minutes until the pastry is a beautiful golden brown. Let the tart rest for 10 minutes after baking. Then, with confidence, invert the tart onto a serving dish to reveal the luscious caramelized pears gleaming atop the flaky puff pastry. Enjoy this exquisite dessert warm, perhaps alongside a dollop of whipped cream or a scoop of ice cream for added indulgence.
