Pear Tarte Tatin
1 1/2 cups flour
6 tablespoons sugar
1/2 teaspoon salt
10 tablespoons butter, cut into 1/2-inch cubes
1 egg, lightly beaten
1/4 cup ice cold water, as needed
8 Anjou or similar pears; peeled, cored and quartered
12 tablespoons butter
1 cup sugar
Pastry: In a medium bowl, sift the dry ingredients. Cut in the butter until the mixture resembles coarse meal. Add the egg and then the water 1 tablespoon at a time. The dough should pull away from the sides of the bowl and form a ball. Form a disc with the dough and wrap in plastic wrap. Place in the refrigerator until the pears are ready.
Pears: Preheat oven to 375º. In a 10-12 inch cast-iron skillet, melt the butter over medium-high heat. Remove from heat and sprinkle evenly with sugar. Tightly pack the pears around the edge of the skillet and then pack the center so that they resemble a fan of sorts. Return to medium-high heat and cook for about 15 minutes and the butter and sugar are caramelized.
Roll the pastry out on a floured surface into a 12-inch round. Gently place the pastry over the pears and tuck the edges under loosely between the pears and the wall of the skillet. Bake for 30-40 minutes or until the pears are tender and the pastry is golden brown. Allow tart to cool for 5 minutes and then loosen edges and invert onto a round platter. Serve warm.