Pear tarte tatin

Serves: 1

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Total Time: 35

Prep Time: 20

Cook Time: 15

• juice of 1 lemon
• 4  ready-to-eat pears, quartered then sliced
• 4  cardamom pods, crushed
• 3-4tbsp unrefined caster sugar
• 175 gram(s) pack shortcrust pastry, or use 6oz homemade
• 1  egg, beaten for egg wash (optional)
• You will need: 2 greased 12cm/5in ovenproof frying pans or an 18cm/7in frying pan

Method

1. Preheat oven to gas mark 6/200ºC (190ºC in a fan oven). Squeeze lemon juice over pears to stop any discoloration, then arrange pears in bottom of pans or pan, skin-side down. Now sprinkle with crushed cardamom and sugar.
2. Roll pastry out onto a floured board, then cut out circles slightly larger than pans or pan. Cover pears with pastry and tuck edges down as neatly and compactly as you can. Brush with egg wash for a crisp, golden bottom.
3. Place pan over a medium heat, till sugar starts to bubble up a little around the sides, then transfer to the oven. Be careful with the hot handle. Bake for about 15 mins, till golden. Leave for 1 min, then loosen edges and turn out onto serving plates or plate. Serve with crème fraîche.

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