Pear Tarte Tartin

• 150 grams puff pastry (5.5 ounces) use store bought butter pastry or make your own
• 90 grams butter, unsalted (3.25 ounces)
• 90 grams sugar, superfine (3.25 ounces)
• 1/2 teaspoon mixed spice
• 4 whole cloves
• 1 each vanilla bean split lengthways
• 2 each pears firm ripe - such as Packham or Bosc

1. Preheat oven to 190C Peel and halve pears lengthways; scoop out pear core with a melon baller or a spoon Use a 6 to 8 inch skillet suitable for the stove top and the oven.
2. Over moderate heat scatter butter, sugar and mixed spice over base of the skillet - swirl for a moment or two to get the butter and sugar going.
3. Place vanilla bean in a cross shape in the centre of the skillet.
4. Place pears on top cut side up and drop a clove into each pear half where you have scooped out the core.
5. Roll out pastry to 5 mm and cut to generously cover the pan contents Completely cover the pears in pastry and tuck it in around the pears and the edges.
6. When the caramel cooks it should bubble up the sides of the skillet and the edge of the pastry.
7. Don't worry if it looks a little untidy at this stage; it will rise and even out and it will eventually become the bottom of the tart.
8. Cook for 5 minutes on medium heat on stove top; tilt the pan occasionally and spoon some butter mix over the top of the pastry.
9. Cook in oven for 20 minutes Remove from oven and tilt to spoon some caramel sauce over the pastry.
10. Let it sit for a few minutes to thicken the caramel slightly Place a serving plate on top of pan and carefully invert to turn out the tart.
11. Slice into four and serve immediately.
12. Simply delicious - thank you Shannon

pastry, butter, sugar, mixed spice, cloves, vanilla bean

Taken from recipeland.com/recipe/v/pear-tarte-tartin-50431 (may not work)