Pear Tarte Tatin With Cardamom, Saffron and Rosewater

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

4 pears (I use Bartlett)
Juice of 1/2 a lemon
3/4 cup sugar
3 tablespoons unsalted butter
Generous pinch of saffron
3 green cardamom pods
1 teaspoon rosewater
1 sheet President's Choice All Butter Puff Pastry (225 g), thawed if frozen and kept chilled in the refrigerator


Peel and halve pears. Core, then rub all over with the lemon juice. Keep aside.

Sprinkle the sugar into a tarte tatin pan, or a heavy oven-safe frying pan. Cut in the butter and place on a medium low heat.

Stir together until the butter has melted and the sugar is dissolved, about 5 - 7 minutes. Stir in the saffron.

Pop the cardamom pods, and remove the seeds. Crush the seeds using a mortar and pestle, then add to the butter-sugar mixture.

Simmer gently for another five minutes, then sprinkle in the rosewater.

Arrange the pears, cut side up, packed tightly against each other, in the pan.

Preheat the oven to 400 F (205 C).

Continue to cook for about 10 minutes, until the caramel is thickened and the pears begin to soften.

Take off the heat and leave to cool.

Meanwhile, unroll the sheet of pastry from the fridge and cut into a circle to match the tarte tatin pan.

Carefully drape the pastry over the pears, tucking in the edges. Transfer the pan into the oven and bake for 20 - 25 minutes, until the pastry is golden brown.

Take the tarte out, and let it settle for a couple minutes. Carefully place a large plate over top of the pan, and invert.

Serve warm.