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Pear Cinnamon Star-Anise Tarte Tatin

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This classic Tarte Tatin was reinvented with pear, cinnamon, star-anise and topped with a crispy golden puff pastry thats inverted and baked to perfection.

If there’s a recipe I love to make is Tarte Tatin. I know it’s a french classic but I have to break my own rules here because I just love this recipe so much and I’m pretty sure you will love it, too.

Sometimes brilliant things happens when we are not feeling inspired. This is what happened the day I came up with this idea.

pear cinnamon and star anise tarte tatin

I was bored at home and had this huge amount of pears I bought and had no idea what to do with them.

Five minutes later I was looking over the web what to do with pears and what types of spices goes well with them. 

So I just decided to add pears, cinnamon, star-anise and make the most delicious tarte tatin.

This recipe was hyped a few years ago because people were looking for recipes on how to make Gordon Ramsay Tarte Tatin.

I have to say my version is a little bit different from his but just as easy. You can also use this recipe if you want to make the Jamie Oliver pear Tarte Tatin.

Cooking Time

  • Cooking: 50 minutes
  • Preparation: 10 minutes
  • Total time: 1 hour

Servings

  • 6 servings

Equipment

  • 8-inches tin or oven-safe skillet

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Ingredients list

  • 8 pears
  • 1/2 cup caster sugar
  • 1/2 cup butter
  • 2 star anise
  • 1 large cinnamon stick
  • 2 tablespoons brandy
  • 300g block all-butter puff pastry

ingredients to make pear cinnamon and star anise tarte tatin

How to make Pear Cinnamon and Star-Anise Tarte Tatin

  1. Core and peel the pears and halve them. 
  2. Add the sugar, butter, star anise and cinnamon into a baking tin 8-inches wide or skillet and put directly into the stove, over high heat until bubbling. Shake the tin to stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
  3. Lay the pears in the pan beautifully, and cook for 10-12 mins, tossing occasionally, until completely caramelised. It will not burn, but you want to caramelize them as much as possible. Splash in the brandy and let it flambé, then set aside.
  4. Let the pears cool slightly, make sure the pears around the edges are pointing inwards.
  5. Place the cinnamon sticks and star anise in the centre.
  6. Preheat oven to 356º F / 180º C. 
  7. Roll the puff pastry out to ½ inch thick. Lay it over the tin or skillet and cut to size, then tuck the edges down the pan sides and under the fruit. Make 3 small holes with a tip of a knife into the pastry.
  8. Bake for 15 minutes. If a lot of juice bubbles up the side of the pan, pour it off in the middle of the process carefully. Reduce the oven to 320 F / 160º C and bake for further 15 minutes until the pastry is golden. Leave the tart to stand for 10 minutes, then invert it carefully onto a serving dish bigger than your tin or skillet.

Notes

Pears: You can prepare them a day ahead and keep in the fridge, uncovered, so that they dry out. It will make your pears more succulent.

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FAQs

How do you keep Tarte Tatin from getting soggy?

To prevent the Tarte Tatin fro getting soggy, let it sit in the pan for 10 minutes before removing from the oven and transferring to a plate. 

If preparing in advance, slightly reheat the pie in the oven to loosen the caramelized sugar sauce.

Can you freeze pear Tarte Tatin?

You can freeze it by placing in an air tight container or ziplock for up to 3 months.

Can I reheat tarte tatin?

To reheat it by removing from the pot it’s been frozen into, transfer to a tin and bake on a preheated oven for 20 minutes at 300º F / 150º C.

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pear cinnamon and star anise tarte tatin

Pear Cinnamon And Star Anise Tarte Tatin

This classic pie was reinvented with pear, cinnamon, star anise and topped with a crispy golden puff pastry thats inverted and baked to perfection.
5 from 8 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine French
Servings 6 people

Equipment

  • 1 8 inches baking tin

Ingredients
  

  • 8 pears
  • 1/2 cup caster sugar
  • 1/2 cup butter
  • 2 star anises
  • 1 cinnamon stick large
  • 2 tablespoons brandy or cognac
  • 10 oz (300g) puff pastry

Instructions
 

  • Core and peel the pears and halve them.
  • Add the sugar, butter, star anise and cinnamon into a baking tin 8-inches wide or skillet and put directly into the stove, over high heat until bubbling. Shake the tin to stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
  • Lay the pears in the pan beautifully, and cook for 10-12 mins, tossing occasionally, until completely caramelised. It will not burn, but you want to caramelize them as much as possible. Splash in the brandy and let it flambé, then set aside.
  • Let the pears cool slightly, make sure the pears around the edges are pointing inwards
  • Place the cinnamon sticks and star anise in the centre.
  • Preheat oven to 356º F / 180º C.
  • Roll the puff pastry out to ½ inch thick. Lay it over the tin or skillet and cut to size, then tuck the edges down the pan sides and under the fruit. Make 3 small holes with a tip of a knife into the pastry.
  • Bake for 15 minutes. If a lot of juice bubbles up the side of the pan, pour it off in the middle of the process carefully. Reduce the oven to 320º F / 160º C and bake for further 15 minutes until the pastry is golden. Leave the tart to stand for 10 minutes, then invert it carefully onto a serving dish bigger than your tin or skillet.

Notes

Pears: You can prepare them a day ahead and keep in the fridge, uncovered, so that they dry out. It will make your pears more succulent.
Avoid getting soggy: To prevent the tarte tatin fro getting soggy, let it sit in the pan for 10 minutes before removing from the oven and transferring to a plate. 
If preparing in advance, slightly reheat the pie in the oven to loosen the caramelized sugar sauce.
Freezing: You can freeze it by placing in an air tight container or ziplock for up to 3 months.
Reheating: Reheat it by transferring to a tin and bake on a preheated oven for 20 minutes at 300º F / 150º C.
Keyword cinnamon, classic, desserts, french, pear, pie crust, puff pastry, star anise, sweet, tart, tarte tatin

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