Baked Pear Tarte Tatin

When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

For the crust: Place flour and sugar in a food processor and pulse to mix. Add butter a little at a time while pulsing. Once it starts to looks like cornmeal, add the water until dough start to come together.

Form a round with the dough, wrap in plastic and let it cool in the refrigerator.

While dough cools, make the caramel sauce. In a sauce pan, add 1/4 cup granulated sugar and 1/4 cup butter. Cook butter and sugar until it becomes a dark caramel, a couple minutes.

Pour caramel in the bottom of 10 inch deep cake pan. While the caramel is still hot, arrange pear wedges in a fan formation covering the caramel.

Roll the chilled pie dough into a circle big enough to cover the pan. Prick the pie dough with a fork and cover the pan with the pie dough. Trim the crust leaving room for shrinkage.

Place on the grill and bake for 45 minutes or until pears are soft. The pears will be soft and most of the juice will evaporate and thicken.

Let sit for 3 minutes. While pan is still hot, place a plate over pie and flip over. Slowly lift the plate.

Serve warm, topped with vanilla ice cream or whipped cream. Enjoy!