Pear, cinnamon and star anise tarte tatin

1. Preheat the oven to gas 6, 200°C, fan 180°C. Melt 50g butter and 50g caster sugar in a 20cm ovenproof frying pan over a medium heat. Add 2 star anise and 1 cinnamon stick and swirl the pan around until the mixture forms a golden caramel.
2. Peel, halve and core 3-4 firm but ripe pears then place snugly in the pan so they cover its base. Cook gently over a medium-low heat for 10 mins or until softened slightly. Add 1 tbsp brandy (or calvados) and flambé for 1-2 mins until the flames die down. Remove from the heat and discard the cinnamon, leaving the star anise. Leave to cool.
3. Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm wider than the pan. Carefully place over the pears, pressing down the sides to ensure the pastry goes to the edge. Prick all over with a fork, brush with beaten egg, then bake for 20-30 mins or until puffed up and golden (ripe pears only need to cook for 20 mins – firmer takes longer).
4. Cool for 5-10 mins in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and serve.

Tip: When flipping out the tart take care handling the hot pan and use a large, lipped plate to catch any caramel and juices – place this over the top of the pan, hold securely with oven gloves then turn over quickly so the pan is on top and the plate on the bottom.