How to make it

  • Peel, halve, and core pears.
  • In a 9- to 10-inch ovenproof non-stick skillet or well-seasoned cast-iron skillet heat butter over moderate heat until foam subsides and stir in sugar (sugar will not be dissolved).
  • Arrange pears, cut sides up, in skillet.
  • Cook without stirring until sugar mixture forms a deep golden caramel. (This can take as little as 10 minutes or as much as 25, depending on skillet and stove.)
  • Cool pears completely in skillet.
  • Preheat oven to 425°F.
  • Place the pastry over caramelized pears and tuck the edge around pears, down into the skillet.
  • Bake tart in middle of oven until pastry is golden brown, 30 to 35 minutes.
  • Have ready a rimmed serving plate slightly larger than skillet.
  • As soon as tart has finished baking, invert plate over skillet and, wearing oven mitts and keeping plate and skillet firmly pressed together, invert tart onto plate.
  • Serve tart warm or at room temperature with whipped cream, ice cream or crème fraîche.

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