Welcome your guests back with a stunning sweet treat.

A Shannon Bennett Recipe.

What better way to mark the return to some form of normal and the ability to onceagain entertain at home, than with a beautiful dessert that will have them calling for more.

LSH Auto Australia Ambassador, Shannon Bennett shares his crown-pleasing andrelatively easy to make Pear tarte Tatin. A dish that is sure to be almost as much funto make as it will be to eat.

A tarte Tatin is a delicious and very popular upside-down tart that originated in Francein the 1880s.

According to Shannon Bennett; 

“Like so many dishes the tarte Tatin resulted from a happy mistake. The result has been a dessert favourite ever since. My version uses pears and the recipe is not only relatively simple but is also lots of fun to make.

With the festive season approaching now is the perfect time to turn out a stunning dessert that is sure to impress family and guests alike.”

Pear tarte Tatin Recipe

Preparation Time: 15 minutes

Cooking time: 45 minutes

Servings: 10-12


• 180 gm caster sugar

• 180 gm butter, cut into 8 pieces

• 2 vanilla beans, halved lengthways

• 4 ripe firm pears such as Packham, Williams or small beurre Bosc, halved, cored and each studded with a clove

• 2 sheets butter puff pastry (375gm each)

Eight-Spice Powder

• 2 tsp juniper berries

• 5 star anise

• 2 tsp cloves

• 1 tsp white peppercorns

• ½ tsp cardamom seeds

• 1 large cinnamon quill

• 1 small pinch saffron

• 2 tsp Murray River salt flakes

To serve

• Pouring cream and pure icing sugar


1. For eight-spice powder, dry-roast ingredients (except salt) until fragrant (2-3 minutes).Transfer to a mortar and pestle and grind with salt until finely ground, set aside.

2. Divide sugar between two 18cm-diameter cast-iron frying pans, divide butter cubesbetween pans, sprinkle each pan with 1 tsp eight-spice powder (reserve remainder foranother use), then place halved vanilla bean in the centre in a cross. Place pear halvesin pans cut-side up, cover with puff pastry, trim into a circle and firmly tuck in edges,then refrigerate to rest (15 minutes).

3. Meanwhile, preheat oven to 190°C. Score pastry in the centre and between each pearhalf, then cook over low-medium heat until sugar begins to caramelise (12-18 minutes).Carefully baste pastry with caramel, then transfer to oven and bake until pastryis golden and puffed, basting pastry halfway through cooking (15-20 minutes).Remove from oven, loosen edges with a knife, then carefully turn out onto a choppingboard, cut into pieces, dust with icing sugar and serve with vanilla ice cream.