Pear Tarte Tatin for 6 Servings

Instructions:

1. Peel the pears and slice them in half lengthwise. Scoop out the core using a melon baller or small spoon.
2. Toss the pear halves in lemon juice and cinnamon to maintain color and add aromatic flavor.
3. In a 10-inch cast iron skillet over medium heat, combine sugar and water. Cook without stirring until the mixture reaches a deep amber hue (about 5–7 minutes).
4. Stir in the butter and vanilla extract, whisking quickly until the sauce is smooth and velvety.
5. Place pear halves cut-side down into the caramel, packing them tightly in a circular pattern.
6. Roll out the puff pastry and cut a circle roughly 1/2 inch larger than the skillet.
7. Lay the pastry over the pears and tuck the edges down the sides of the pan to seal the fruit.
8. Brush the top of the pastry with beaten egg and sprinkle with turbinado sugar.
9. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until the pastry is deep golden brown.
10. Remove from the oven and let the tart sit for exactly 5 minutes.
11. Place a large serving platter over the skillet and firmly flip in one swift motion.
12. Use a fork to gently nudge any shifted pears into an attractive pattern.