Pear Tarte Tatin

Steps

1. Begin by coring and peeling the pears, then slice them in half. You can prepare them a day in advance and store them uncovered in the fridge to dry out.
2. In a 20cm ovenproof frying pan, combine caster sugar, butter, star anise, cardamom, and cinnamon over high heat. Stir until the mixture bubbles and the sugar caramelizes to a toffee color.
3. Place the halved pears in the pan and cook for about 10-12 minutes, tossing occasionally, until they are fully caramelized. Don’t worry about burning; they should caramelize nicely. Add the brandy and allow it to flambé, then set the pears aside.
4. Preheat your oven to 200°C (fan 180°C/gas 6). Roll out the puff pastry until it's the thickness of a £1 coin. Use a plate to cut out a circle slightly larger than the pan and thin the edges of the pastry circle.
5. Once the pears have cooled slightly, arrange them cut side up in the pan in a floral pattern, with the edges pointing inward. Place the cinnamon stick in the center and scatter the cardamom pods around.
6. Cover the pears with the pastry, tucking the edges down the sides of the pan and under the fruit. Make a few holes in the pastry to allow steam to escape, then bake for 15 minutes. If excess juice bubbles up, pour it off.
7. Reduce the oven temperature to 180°C (fan 160°C/gas 4) and bake for an additional 15 minutes until the pastry is golden brown. Let the tart cool for 10 minutes before carefully inverting it onto a serving dish.