Taste Buds magazine logo

Pear, cardamom and saffron Tarte Tatin

“This is delicious served with vanilla ice cream”


  • 2 pears
  • 75g caster sugar
  • 10g butter (salted or unsalted)
  • 2 cardamom pods, seeds removed and crushed
  • Pinch of saffron
  • Puff pastry (Shop bought is fine; pre-rolled is less effort. You won't need to use all of it. Freeze any leftovers.)


  1. Preheat oven to 200°C/180ºC fan assisted/gas mark 6. Peel the pears and cut in half. Remove the core with either a melon baller or a small knife. Pat dry with kitchen roll and place in the fridge on a plate; this will help the pears to dry out a little more.
  2. Heat a non-stick saucepan until it begins to smoke. Add the sugar and allow it to caramelise. Once the caramel is a deep golden colour, add the butter, crushed cardamom seeds and saffron. Shake around in the pan until the butter has melted.
  3. Remove the pears from the fridge and wipe with more kitchen roll. Slice on an angle to fan the pear out slightly, making sure not to cut all the way through. Add the caramel to the base of four individual tart tins, then top with a sliced pear half. Cut the pastry into four, a little larger than the tart tins, and carefully tuck the sides down under the pear. Sprinkle with icing sugar and bake for 8-10 minutes.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJune 2020 issue of Taste Buds is out now