Ingredients
Method
- 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.
Nutrition
Notes
Golden caramel, tender pears, and a flaky crust make this a dessert that feels both rustic and special. It’s the kind of bake that fills the kitchen with warmth and makes everyone hover nearby, waiting for the flip.