Pear Tarte Tatin

There is an abundance of pears right now in the grocery stores.  I just purchased 6 pounds of organic anjou and plan to use them in a salad with Maytag blue and toasted walnuts and a breakfast loaf bread with poppyseeds.  But what I always think about first when I see pears is the pear tarte tatin I have created over the years by combining a recipe for the crust from Saveur and the pear filling from a NY Times article.  You will not find a pastry crust recipe better than this one!  Serve with whipped creme fraiche or the best vanilla ice cream (this tarte deserves homemade!).

FOR THE PASTRY:
1 1/2 cups flour
6 Tbsp. confectioners' sugar
1/2 tsp. salt
10 tbsp. butter, cut into small pieces
1 egg, lightly beaten
*  Combine flour, sugar and salt in the bowl of a food processor and pulse several times to combine.  Add butter and pulse until the size of peas.  Add the egg and pulse only until the dough just starts to come together.  Do not over mix!  Flatten and wrap in plastic wrap and chill for at least 30 minutes. 

PEAR TARTE TATIN:
6 firm, large pears (or about 8 small)
2 tbsp. fresh lemon juice
3/4 cup sugar
4 tbsp. unsalted butter
pastry (recipe above)
*  Preheat the oven to 375 degrees.  Position rack in bottom third of oven.  Peel the pears, cut them in half lengthwise and core them.  Place in a large bowl and toss with the lemon juice.  Set aside.
Place the sugar in a 10-inch cast iron skillet over low heat.  When sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn golden. 
Remove the pan from the heat and arrange the pear halves in the pan, cut side up, as close together as possible. 
Cut the butter into small pieces and scatter over the pears.  Place the pan over medium heat and cook until the sugara turns a deep caramel color, about 15 -20 minutes. 
Roll the pastry dough slightly larger than the diameter of the pan.  Carefully place the pastry over the pears in the skillet.  Tuck the overhanging dough in around the fruit.  Bake until the crust is golden brown, about 25-30 minutes.  Remove from oven and let rest for 5 minutes.
Run a small knife around the edge of the tarte to loosen.  Place a large plate over the skillet and holding the plate and skillet together  with towels or potholders, quickly invert the tarte onto the plate.