Pear Tarte Tatin

Stir the flour, sugar, and salt together in a bowl until evenly blended, then cut in the cold butter with a pastry cutter or forks until the mixture looks like coarse crumbs.
Pour in the cold water and stir just until the dough starts coming together, adding a little more water if it feels too crumbly.
Turn the dough onto a lightly floured surface, gently shape it into a ball, flatten into a thick round, wrap, and chill in the refrigerator for at least 1 hour.
While the dough rests, peel the pears, slice them in half lengthwise, remove the cores and stems, and place them in a bowl.
Toss the pears with the citrus juice, cinnamon, nutmeg, and ginger until coated, then refrigerate until needed.
Melt the butter in an oven-safe skillet over medium heat, then whisk in the brown sugar and cook for about 3 minutes until a smooth caramel forms, even if it looks separated at first.
Remove the caramel from the heat and let it cool slightly while you roll out the chilled dough.
Preheat the oven to 400°F (204°C).
Roll the dough into an 11–12 inch circle and arrange the pears cut-side up over the caramel in the skillet.
Lay the dough over the pears, tuck the edges in around the fruit, and prick the dough a few times with a fork to let steam escape.
Bake for 20 minutes, then reduce the oven temperature to 375°F (191°C) and continue baking for about 25 minutes until the crust is deeply golden.
Let the tart cool for about 10 minutes, then carefully invert it onto a serving plate while everything is still warm.
Slice and serve warm or at room temperature, with ice cream if you like.

Ingredients

Instructions

Notes

Nutrition