Instruction

• Core the pears, then peel as neatly as possible and halve
• If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out
• Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling
• Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour
• Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised
• Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible
• Splash in the brandy and let it flambé, then set the pears aside
• Heat oven to 200C/fan 180C/gas 6
• Roll the pastry out to the thickness of a £1 coin
• Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out
• When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards
• Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around
• Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide)
• Pierce the pastry a few times, then bake for 15 mins
• If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide)
• Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden
• Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish