PEAR TARTE TATIN

Ingredients:

1-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	tsp	iodized fine salt
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, chilled and cut into cubes
1	pc	MAGNOLIA BROWN EGG, use egg yolk only
3	tbsp	ice water

3/4	cup	sugar
3	tbsp	water
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1	pc	lemon, juice squeezed out
7	pc	large pears, peeled, sliced lengthwise and cored

Procedure:

Put flour and salt together in the bowl of a food processor. Pulse several times to mix.
Scatter butter over dry ingredients and pulse 6 times to cut. Add egg yolk and cold water over flour mixture and pulse 6 times. Process until dough starts to form lumps. Gather dough into a ball and flatten slightly. Wrap with plastic wrap. Chill for 30 minutes before rolling out.
In an oven proof 10” frying pan, combine sugar and water. Bring mixture to a boil then lower fire and cook over medium heat until it begins to thicken and turn amber in color. Remove from heat and stir in butter.
Squeeze lemon juice over pears. Arrange pears around the pan with wide end outwards and points facing the center. Use remaining pears to fill up any gaps. Make sure that the pan is full.
Return pan to stove and cook over low heat for about 20 minutes until mixture thickens and is reduced to half. Do not burn the syrup. Remove from heat and let cool.
Preheat oven to 350°F. Roll out crust on a lightly floured surface to a circle larger than the diameter of the pan. Lift dough over pan and tuck the edges into the pan. Bake for 20 to 30 minutes or until crust is crisp and golden. Remove from the oven and cool for 15 minutes, Loosen with a spatula. Cover pan with serving plate and flip tart over on to it. Any stray fruit can be rearranged.
Serve warm or at room temperature. It may also be served with whipped cream.

Makes 10 servings.

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