PEAR TARTE TATIN

1 and a half cups all purpose flour
1 half tsp. salt
2 TBSP. plus 3/4 cup sugar
1/4 cup shortening
10 TBSP. margarine or butter (1 and 1/4 sticks)
1 TBSP. fresh lemon juice
7 firm, slightly ripe pears, peeled, cored and each cut in half lengthwise.


1. In med. bowl, with fork, stir flour, salt, and 2 TBSP. sugar. With pastry blender, cut in shortening and 4 TBSP marg. or butter until mix. resembles coarse crumbs. Sprinkle about 4 TBSP. cold water into mixture, one at a time, and mix lightly with fork until dough is just moist enough to hold together. Wrap with plastic wrap and refrigerate 30 min. or until firm enough to roll (I would do this night before, as I am sure the dough will be fine in the a.m.)

2. In heavy 12 in. skillet, (preferably cast iron) heat lemon juice, 3/4 cup sugar, and 6 TBSP butter until mixture boils. Place pears in skillet cut side down FIRST. Cook 12 min. Carefully turn pears over, cook 10 min. longer, until syrup is caramelized and thickened.

3. Pre-heat oven to 425. Just before pears are done, roll dough into a 14 in. round. Place dough on top of pears in the skillet, fold edge of dough under to form a rim around the pears. Cut slits into the top to allow steam to escape during baking. Bake tart 25 min. or until top is golden.

4. When tart is done, place large platter over top of the tart, Quickly invert skillet to have the tart with pears on top, dough on bottom. Cool to serving Temp.

Makes 12 servings.

GOOD HOUSEKEEPING