Pear Tarte Tatin

Heat your oven to 180°C. Prep your pears by cutting them in half, removing the cores and then slice into quarters.

Tip the sugar into an oven proof frying pan along with 3 tablespoons of water. Heat gently, swirling the water as the sugar dissolves.

Slightly turn up the heat until the caramel becomes more golden (the shade of a copper penny). Then carefully add in the butter and stir until it has melted and combined.

Carefully add in the pear pieces and turn down the heat. Spoon the caramel over the pear pieces, make sure you keep turning them for around 5 minutes until they're well coated and golden. Remove the pan from the heat.

Neatly arrange the pears in the pan (flat side up).

Roll out the puff pastry onto a floured surface into a circle approximately 0.5cm thick and slightly larger than the frying pan.

Gently lift the puff pastry over the frying pan and tuck in the edges so that it lies snuggly over the pears. Use a knife to prick 6-9 holes in the pastry.

Brush the pastry with a beaten egg and place into the oven for 25 minutes until the pastry is golden. Remove from the oven and allow to rest for 10 minutes. Place a large serving plate over the pan and carefully flip the tart over onto the plate. Serve with ice cream and enjoy!