Rosé Poached Pear Tarte Tatin

Step 1
In a large saucepan, combine the rosé wine, vanilla bean paste, cardamom pods, and sugar. Heat to a simmer while stirring until the sugar is completely dissolved, then bring to a boil and simmer, partially covered, for 5 minutes.

Step 2
Peel the pears, then halve and core them. Place them in the wine mixture and cover with a circle of baking paper. Leave to simmer very gently for 25 minutes or until the pears are tender, turning them over occasionally so that they colour evenly.

Step 3
Remove the pears from the rosé mixture and set aside. Remove the vanilla bean and cardamom pods from the mixture and discard. Bring the liquid to a boil and simmer, uncovered, until it reduces to 3/4 cup of syrup. Remove from heat and whisk in the butter and salt.

Step 4
Preheat oven to 190°C. Pour 1/2 cup of the syrup into the base of a cast iron pan or pie dish, and top with the poached pears, arranging them in a nice pattern with the cut side up.

Step 5
Unroll the puff pastry and cut a large circle slightly larger than the size of your pan. Drape it over the pears, tucking the edges of the pastry in and around the pears inside the pan. This will form the sides of your tart once baked. Score 2-3 times in the centre for the steam to escape.

Step 6
Place in your preheated oven and bake for 20-25 minutes until the pastry is golden and puffed. Remove from oven and set aside for 2 minutes. Place your serving plate on top and shake the dish (using oven mitts because it will be very hot) to help release the tart from the pan. Then, working very quickly, flip the pan over so that the tart inverts onto the serving plate. Sprinkle with the pistachios, then cut and serve hot with the remaining syrup and custard or vanilla bean ice cream.