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Pear, Chocolate, Star Anise and Hazelnut Tarte Tatin

by , featured in Easy Baking with a Twist of Spice
Published by Hamlyn
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Introduction

Such a perfect way to end a meal: a flaky pastry base with soft pears, covered in star anise caramel, nuts and deep chocolate, served warm with ice cream or cream.

Such a perfect way to end a meal: a flaky pastry base with soft pears, covered in star anise caramel, nuts and deep chocolate, served warm with ice cream or cream.

Image of Chetna Makan's Pear, Chocolate, Star Anise and Hazelnut Tarte Tatin
Photo by Nassima Rothacker

Ingredients

Serves: 6

Metric Cups
  • 320 grams pack of ready-rolled puff pastry
  • 70 grams unsalted butter
  • 100 grams caster sugar
  • 1 teaspoon ground star anise
  • 4 - 6 pears (peeled, halved lengthways and cored)
  • 50 grams roasted chopped hazelnuts
  • 50 grams dark chocolate (70 per cent cocoa solids), roughly chopped
  • 1 egg (lightly beaten)
  • 11¼ ounces pack of ready-rolled puff pastry
  • 2½ ounces unsalted butter
  • 3½ ounces superfine sugar
  • 1 teaspoon ground star anise
  • 4 - 6 pears (peeled, halved lengthways and cored)
  • 1¾ ounces roasted chopped hazelnuts
  • 1¾ ounces bittersweet chocolate (70 per cent cocoa solids), roughly chopped
  • 1 egg (lightly beaten)

Method

Pear, Chocolate, Star Anise and Hazelnut Tarte Tatin is a guest recipe by Chetna Makan so we are not able to answer questions regarding this recipe

  1. Before you start cooking, unroll the pastry.
  2. Take a 20–23cm (8–9 inch) ovenproof frying pan and cut out a circle of pastry the size of the pan. Place the pastry on a tray and put into the refrigerator until needed.
  3. Preheat the oven to 180°C (350°F), Gas Mark 4.
  4. Put the butter and sugar in the ovenproof frying pan and cook over a low heat for 5–6 minutes until caramelized. Add the star anise and stir.
  5. Take the pan off the heat and place the pears, cut-sides up, on top of the caramel, keeping their narrow ends in the centre. Brush some of the caramel over the pears using a pastry brush. Bake for 30 minutes until the pears are soft.
  6. Sprinkle the hazelnuts in the gaps between the pears, then scatter the chocolate on top of the nuts. Place the pastry circle on top and tuck it down around the pears
  7. Using a knife, make cuts all over to let out some steam.
  8. Brush it all over with some beaten egg and bake for 25–30 minutes until golden. Leave it for a minute before turning it out on to a plate.
  9. Slice and serve.
  1. Before you start cooking, unroll the pastry.
  2. Take a 20–23cm (8–9 inch) ovenproof frying pan and cut out a circle of pastry the size of the pan. Place the pastry on a tray and put into the refrigerator until needed.
  3. Preheat the oven to 180°C (350°F), Gas Mark 4.
  4. Put the butter and sugar in the ovenproof frying pan and cook over a low heat for 5–6 minutes until caramelized. Add the star anise and stir.
  5. Take the pan off the heat and place the pears, cut-sides up, on top of the caramel, keeping their narrow ends in the centre. Brush some of the caramel over the pears using a pastry brush. Bake for 30 minutes until the pears are soft.
  6. Sprinkle the hazelnuts in the gaps between the pears, then scatter the chocolate on top of the nuts. Place the pastry circle on top and tuck it down around the pears
  7. Using a knife, make cuts all over to let out some steam.
  8. Brush it all over with some beaten egg and bake for 25–30 minutes until golden. Leave it for a minute before turning it out on to a plate.
  9. Slice and serve.

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