Ingredients: (Serves 4)
60g butter
60g brown sugar
1 teaspoon vanilla extract
1 cinnamon quill
4 green pears, cut into eight wedges
1 sheet puff pastry
½ cup crème fraiche, to serve

Method:

  1. Preheat oven to 200°C (fan-forced).
  2. Melt butter in a medium, ovenproof frying pan over medium heat. Add brown sugar, vanilla and cinnamon. Cook for 2-3 minutes or until sugar has melted.
  3. Add pears cut-side up with narrow end pointing into the centre of the pan. Cook, occasionally spooning caramel over pears, for 5-6 minutes or until pears are starting to soften. Discard cinnamon quill.
  4. Trim corners off pastry sheet to make a rough circle. Cover the top of the pears with pastry and carefully tuck in edges. Bake for 15-20 minutes or until crust is deep golden brown. Remove from oven and allow to cool for 2-3 minutes.
  5. Carefully place a plate over the top of the pan and flip the pan over so that the pears are now on top of the tart. Remove the pan gently as the fruit juices will be very hot.
  6. Cut tarte tatin into wedges and serve with crème fraiche.