Pear Tarte Tatin (French Dessert)

Core the pears, peel them as carefully as possible and cut them in half. If desired, they can be prepared up to a day in advance and stored in the refrigerator, uncovered, to dry.
Pour the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the butter sauce until it separates and the sugar caramelizes to a caramel color.
Place the pears in the pan, then cook them in the sauce for 10 to 12 minutes, stirring occasionally, until completely caramelized. Don't worry about them burning, they won't, but you want to caramelize them as much as possible. Pour in the brandy and let it flambé, then reserve the pears.
Heat the oven to 200C/fan 180C/gas 6. Roll out the dough until it is the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle and then press the edges of the dough circle to thin them.
When the pears have cooled slightly, place them in the pan, cut side up, in a flower shape, with the pears around the edge pointing inward. Place the cinnamon stick on top in the center, with the cardamom pods scattered about.
Place the dough over the pears, then tuck the edges up the sides of the pan and under the fruit (see Gordon's guide). Punch the dough several times and then bake for 15 minutes. If a lot of juice is bubbling over the side of the pan, pour it out at this stage (see guide). Reduce the oven to 180C/fan 160C/gas 4 and bake for a further 15 minutes until the pastry is golden brown. Let the tart rest for 10 minutes and then carefully invert it onto a serving platter.

foods：
8 pears
100 g powdered sugar
100g butter
2 star anise
3 cardamom pods
1 large cinnamon
2 tablespoons brandy
500g puff pastry