Locate an oven proof fry pan approximately 28cm in size (can be smaller if needed)
Press pastry sheets together, place the fry pan you intend to use upside down on the pastry and trace a circle using a knife. This is to ensure the pastry fits the diameter of the pan
Melt butter over medium heat, add maple syrup, star anise and cinnamon stick
Once it begins to bubble, place pear halves (cut side up) into the base of the pan and cook for 8-10 minutes. Baste pears in syrup occasionally. I sliced off the rounded back of the pear so it would sit more comfortably in the pan
Place pastry over the pear in the pan, tucking in the edges
Bake for 25 minutes or until the pastry is golden brown
Remove from oven and allow to cool for 5 minutes
Using a knife gently run around the edge of the pan, loosening the pastry
Now here comes the tricky bit! Using a service platter slightly bigger than the circumference of the pan, place the platter over the top of the pastry and using a tea towel (so you don’t burn your self) grip both the pan and platter, fasten together and flip the pastry over
Slice at the table, served with a large dollop of cream and a sprinkle of ground cinnamon
Recipe by Places We Go at https://placeswego.com/recipe-canadian-maple-and-pear-tarte-tatin/