Spiced brown sugar apple & pear tarte tatin

I’m of the opinion that experimenting with classics is fine if everything still makes sense and it’s not too far removed from the OG, so I really love this take on a classic tarte tatin. Spicing the brown sugar caramel makes this a great pud for autumn/fall and to accompany it, I also have a recipe for chai custard which you can find over on my Instagram (@vegcentrickitchen)!

Ingredients:

1 ready rolled sheet puff pastry

3 apples (peeled and cut around the core in a square shap to cut the apple into quarters)

2 pears (peeled, cored and cut in half lengthways)

6tbsp brown sugar

2 star anise

1/2tsp ground cinammon

4tbsp butter

Method:

Start with the tarte tatin by heating the oven to 180c.

Get your oven safe skillet or frying pan, turn it upside down and use to mark out the same sized circle from the puff pastry sheet.

Add the butter and sugar to an oven safe skillet or frying pan and heat slowly until it begins to turn to caramel and froth.

Add the apple and pear pieces presentation side down in the caramel and leave to simmer for 5 minutes.

Add the pastry on top of the fruit mixture and press down at the edges. Bake for 25 minutes.