Spencer Patrick is an award-winning chef from London with over thirty years’ experience in the hospitality industry and having spent his formative years in the kitchens of Michel Star restaurants.

Today, Spencer will be showing how to make pear tarte tatin.

Recipe below:

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Pear Tart Tatin with spices & Chantilly cream

Serves 4 (or less)

Ingredients

Tatin -

4-6 pears depending on size, medium ripeness

200g unsalted butter

200g castor sugar

4 star anise

2 cinnamon quills

1 sheet puff pastry

Chantilly cream -

300mls thickened cream

50gm sugar

Vanilla

Equipment -

25cm diameter thick based fry pan

Whisk

Bowl

Method -

Tatin -

Peel, half & core pears

Slice butter and spread out in bottom of pan

Add sugar and spices

Atop with pears, core side up

Place puff pastry on top and tuck in sides

Place pan on a medium heat

Cook until sugar is caramelised/ golden in colour

Place in preheated oven at 180 deg C

Cook for 30 mins

Allow to cool for 5 mins then with serving plate on top of pan carefully turn over.

Chantilly cream -

Place all ingredients in bowl and whisk until soft peaks

To serve -

Cut Tatin into 4 pieces

Place on individual serving plates atop with a dollop of Chantilly