Pear tart Tatin with cardamom

 

     Cardamom is a versatile spice which is good with sweet or savoury dishes. It is delicious with pears.

Serves 2-4

• 50 gr butter
• 50 gr sugar
• Seeds from 10 cardamom pods
• 225 gr puff pastry, thawed if frozen
• 4-5 ripe pears
• Cream, to serve

Preheat the oven to 425F (220C).
Spread the butter over the base of an 18 cm/7 in flameproof round tin, sprinkle with the sugar and scatter over the cardamom seeds.

Rool out the patry to a circle slighty larger than the tin, prick the pastry lightly and chill.
Peel, core and halve the pears lengthways.

Arrange the pears, rounded side down, on the butter and sugar ; set the pan over medium heat until the sugar melts and begins to bubble.
If any areas are browning more than others, move the pan, but do not stir ; as soon as the sugar has caramelized, quickly remove the pan fron the heat, so that the sugar does not burn.
Place the pastry on top, tucking the edges down the side of the pan ; bake in the oven for 25 minutes until the pastry is well risen and golden.

Leave the tart in the pan 2-3 minutes until the juices have stopped bubbling ; invert over a plate and shake to release the tart.
It may be necessary to slide a spatula underneath the pears to loosen them.

Serve the tart warm with cream.

BON APPÉTIT