INGREDIENTS

INSTRUCTIONS

Prepare dough: Cut butter into 1/2 inch cubes. Using fingers or pastry
blender, mix all except water until most of the mixture resembles
coarse meal and the remainder in small, pea-sied lumps. Drizzle 2T  ice
water evenly over mixture and gently stir with a fork until
incorporated. Test mixture by gently squeezing a small handful. Dough
should hold together without crumbling apart. Add more water as
necessary, 1T at a time until dough is proper consistency. Turn
mixture onto a work surface and divide into 4 equal portions. With
heel of hand, smear each portion once in a forward motion to
distribute fat. Gather dough together and form it into a disk. Chill,
wrapped in plastic, until firm--at least one hour or up to one day
ahead.  Peel, halve, and core pears. In a 9 to 10 inch ovenproof
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 side up, in skillet. Sprinkle pears
with cinammon  and cook without stirring until sugar mixture forms a
deep golden  caramel. (10-25 minutes). Cool pears completely in
skillet.  Preheat oven to 425. On a lightly floured surface with a
floured  rolling pin, roll out dough into an 11 inch round (about 1/8
inch  thick) and arrange over caramelized pears. Tuck edge in around
pears.  Bake tart in middle of oven until pastry is golden brown, 30-35
minutes. As soon as tart is done, invert tart onto a plate slightly
larger than the skillet.  Serve at room temperature with whipped cream
or ice cream.  Recipe by: Gourmet, November 1997  Posted to MC-Recipe
Digest by "Montiel Arredondo"  <apocrypha7@hotmail.com> on Apr 15, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1787
Calories From Fat: 822
Total Fat: 93.6g
Cholesterol: 244mg
Sodium: 601.2mg
Potassium: 254.3mg
Carbohydrates: 223.9g
Fiber: 4.9g
Sugar: 103.8g
Protein: 17.2g