Pear tarte tatin
Preparation time: 20 minutes
Cooking time: 25 minutes
150g golden caster sugar
8 pears, peeled cored and halved
1 vanilla pod, halved and split
300g ready-made shortcrust pastry
Crème fraiche to serve
1 Preheat the oven to 220°C/R7. Roughly chop the butter and dot all over the base of a 23cm (9in) ovenproof frying pan. Scatter over the sugar and top with the pieces of vanilla pod. Arrange the pears over the top to cover the pan completely.
2 Set over a low heat and allow the sugar to melt slowly. Once it has turned to liquid, turn up the heat a little and cook the pears for about 10 minutes until softened and the sauce is a rich golden colour. Feel free to shake the pan now and then to get things going.
3 Roll out the pastry to a round measuring about 25cm (10in) in diameter. Place on top of the pears and carefully tuck in the edges to encase the fruit completely. Bake for 20-25 minutes until crisp and golden. Very carefully turn out on to a platter and serve with the crème fraiche.