100g caster sugar
3 cardamom pods
2 star anise
1 large cinnamon stick
2 tablespoons brandy
500g block all-butter puff pastry
Preheat the oven to 200C.
Prepare the pears.
Peel, core and halve the pears. Using an ovenproof frying pan, melt the butter, sugar, star anise, cardamom and cinnamon until it begins to bubble. Shake and stir the sauce until it separates and the sugar caramelizes to a toffee color. Place the pears in the sauce and cook them for 10 – 12 minutes tossing them occasionally until they are completely caramelized. Add the brandy and let it flambé then remove from the stove.
Make the pastry.
Roll out the pastry into a circle a little bigger than the baking pan and thin out the edges of the pastry circle. Once the pears are cooled place them in a baking pan cut side up. Place the cinnamon stick on top of the pears and scatter the cardamom pods around. Drape the pastry circle over the top and tuck the edges under the fruit. Pierce the pastry with a fork a few times.
Place in the oven and bake for 15 minutes. Reduce the oven heat to 180C and bake for a further 15 minutes until the golden turns golden brown. Remove from the oven and let the tart cool for 10 minutes then invert it carefully onto a serving dish.