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1
For the crust
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2
In the bowl of a KitchenAid(R) 7-Cup Food Processor, pulse the flour, salt, and sugar until combined. Add the butter, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Drizzle 2 tablespoons of ice water over the mixture and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn't hold together when pinched between your fingers, add another tablespoon of water and pulse.
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3
Place the dough onto a large sheet of plastic wrap. Shape the dough into a disk and chill in the fridge until firm, at least 1 hour or up to 3 days. Dough can be well wrapped in plastic and frozen for up to 2 months. Defrost in the fridge overnight.
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4
Roll the dough out between two sheets of parchment paper or on a lightly floured work surface. If the dough is too cold and hard, let sit at room temperature for 5 to 10 minutes before rolling. Roll out into a 1/8-inch thick 12-inch circle and refrigerate until ready to use.
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5
For the filling
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6
Preheat the oven to 375u00b0F.
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7
Peel, core, and cut the pears and apples into quarters lengthwise. As you peel and cut, place the fruit in a bowl and sprinkle with lemon juice to keep from browning.
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8
Place a 10-inch heavy oven-safe skillet over medium heat. Add the butter and melt, swirling. Sprinkle the sugar in an even layer over the butter. Once the sugar is dissolved, place the apple and pear slices over the butter.
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9
Cook the fruit, turning occasionally, until the juices are deep amber in color and bubbling, about 15 minutes.
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10
Remove the pan from the heat. Use a fork and spatula to turn the apples fruit so they are round side down, core side up, and arrange in a circular pattern. Drape the cold pie crust over the hot apples, being very careful not to touch the caramel. Use a fork to tuck the pie crust into the pan and prick with a fork.
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11
Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown. Remove from the oven and run a knife around the edge of the pie crust to separate it from the pan. Shake the skillet slightly to loosen. Place a rimmed serving plate on top of the skillet. Using oven mitts, grip the plate and the skillet and quickly invert so the pie plate is on the bottom. Be very careful not to burn yourself or slip. Lift the skillet and scrape any remaining caramel sauce back onto the tarte. Cut into slices and serve warm with ice cream.
