OVERVIEW
This is a classic French tarte tartin, but made with pears instead of the usual apple. The buttery toffee notes and wafer-thin crispy pastry are perfect for impressing guests. Depending on how many people you have coming over, it’s easy to double or triple the recipe too.
MAKE THE CARAMEL
Set up your EGG for direct cooking with the Stainless Steel Grid in place. Target temperature is 180°C-200°C.
Place the sugar, brandy, cinnamon stick and star anise into a non-stick pan. Place onto the grid and leave to cook until the caramel begins to colour. Don't stir!
Remove the caramel and prepare your EGG for baking by installing the ConvEGGtor in a legs-down position, topped wih the grid. Bring the EGG back to 200°C.
ADD THE PEARS
Meanwhile, arrange your pears in a pan and dot with pieces of butter.
When the EGG is ready, cover the pears with rolled-out pastry and tuck it in at the sides.
Make two small holes in the pastry and place the tarte into the EGG. Leave until the pastry is golden and bubbling around the edges – this should take around 20 minutes.
Turn the tarte out of the pan and serve with a scoop of vanilla ice cream.
