Pear Tarte Tatin

Step 1

Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk; wrap and refrigerate for 1 hour.

Step 2

Preheat oven to 375°F. In a 10-inch cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it liquefies and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10 to 12 minutes. Remove from the heat.

Step 3

Roll out the dough to an 11-inch circle; place over the pears in the ovenproof skillet, pressing gently to completely cover. Do not flute. Bake until pears are tender and the crust is golden brown, about 30 minutes. Cool five minutes before inverting onto a serving plate.