Recipe: Tarte Tatin
3-4 Firm Pears or Apples
Juice of half a lemon
1 tbsp butter
1/3 c Dark Brown Sugar
One thin sheet of pastry dough
Wash, peel, core and quarter Pears. Toss in bowl with lemon juice and set aside. Melt butter in a small cast-iron skillet or baking tin. Stir in brown sugar and remove from heat. Arrange pear quarters in the pan tightly packing them in overlapping concentric circles. You really want to cram them in because they'll cook down a lot. Cook over medium heat 20-25 min. Do not move or stir pears while cooking, but gently press them down with a spatula as they soften. If you don't have a cast iron skillet and are using a cake pan, cook the pears in a preheated 350 oven using the lower oven rack for about the same time.
While the pears are cooking, roll dough on lightly floured surface into a circle matching the size of your skillet or pan. Aim for a thickness of 1/4". Drape dough over pears, tucking in the edges, and bake tart on upper rack of a 400 degree oven until golden brown, 35-40 min.
Remove from oven and invert a plate or baking sheet over the tart. Carefully flip skillet and baking sheet simultaneously. Lift off skillet, loosen any apples that may have stuck, and reunite them with the tart.