Step 2

Tip the sugar, butter, star anise, cardamom pods and cinnamon stick into an ovenproof skillet about 20cm wide. Heat over high heat until bubbling. Shake the pan and stir until the sauce separates and the sugar caramelizes to a toffee color.

Step 3

Add the pears and cook in the caramel for 10–12 minutes, tossing occasionally, until deeply caramelized on all sides.

Step 4

Splash in the brandy and let it flambé, then set the pears aside to cool slightly.

Step 5

Heat oven to 400°F. Roll out the pastry to about 3 mm thick and cut out a circle slightly larger than the pan. Press the edges to thin them.

Step 6

Arrange the pears in the pan cut-side up in a floral pattern, with the cinnamon stick in the center and cardamom pods scattered around.

Step 7

Drape the pastry over the pears, tucking the edges down the sides of the pan and under the fruit. Pierce the pastry a few times. Bake for 15 minutes.

Step 8

Reduce oven to 350°F and bake for a further 15 minutes until the pastry is golden. Leave to stand for 10 minutes, then invert carefully onto a serving dish.