Week 22: Tarts - Caramelized Pear Upside-down Tart

This I made after reading a few recipes and realizing it was super simple.

Take your cast iron skillet, put the temp to medhigh, and melt half a stick of butter in it.

Then add a half cup of sugar, mix it in, but don’t touch it after that. As it starts to bubble, arrange slices from 3 pears on it. Layer between the slices Cinnamon, Allspice, and candied ginger bits

When the caramel is to your liking, take of the heat and let cool.

When cool, cover with pastry dough. I had an extra frozen pie crust so I smooshed it on. Bake at 425f until golden brown.

Immediately invert onto plate. Serve warm with ice cream or a nice scoop of Ricotta Cheese.