Cinnamon-spiced Pear Tatin

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g/9oz plain flour
• ½ tsp salt
• 250g/9oz cold butter
• 125ml/4½fl oz ice-cold water
• 4 pears
• 110g/4oz caster sugar
• 1 lemon
• 2 vanilla pods
• 110g/4oz butter
• 150ml/5fl oz double cream
• 2 star anise
• ½ tsp ground cinnamon
• 500ml/18fl oz vanilla ice cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rub the 250g/9oz plain flour, the 1/2 tsp salt and the 250g/9oz cold butter (cut into cubes) together with your fingertips until it resembles breadcrumbs.

2. Add the 125ml/4½fl oz ice-cold water a little at a time, mixing until a dough forms. Wrap and chill for 20 minutes.

3. Peel, halve and core the 4 pears. Squeeze the juice of the 1 lemon over them and grate a little zest from the lemon.

4. Split the 2 vanilla pods lengthwise, scrape out the seeds and add both seeds and pods to the pan with the 110g/4oz butter and the 110g/4oz caster sugar in a 23cm/9in ovenproof skillet over medium heat.

5. Stir until the sugar melts and turns golden, about 5 minutes. Add the 2 star anise and the 1/2 tsp ground cinnamon.

6. Arrange the pear halves cut side up in the caramel, scatter in the lemon zest, and cook over medium heat for 10 minutes until the pears soften and the caramel darkens. Remove the star anise and vanilla pods.

7. Preheat the oven to 200°C (400°F). Roll the pastry into a circle slightly larger than the skillet and lay it over the pears, tucking the edges down inside the pan.

8. Bake for 30 to 35 minutes until the pastry is deep golden. Rest for 5 minutes, then run a knife around the edge and invert onto a serving plate.

9. Whip the 150ml/5fl oz double cream until soft peaks form. Serve the warm tart with the cream and the 500ml/18fl oz vanilla ice cream.