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1
Preheat oven to 375 degrees.
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2
Position rack in bottom third of oven.
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3
Peel the pears, cut them in half lengthwise and core them.
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4
Place in a large bowl and toss with the lemon juice.
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5
Set aside.
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6
Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat.
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7
When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
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8
Remove the pan from the heat.
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9
Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible.
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10
Fill in the center with the remaining pears.
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11
Cut the butter into small pieces and scatter over the pears.
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12
Place the pan over medium heat.
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13
Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
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14
Roll the dough and cover the pears according to the directions in the pastry recipe.
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15
Bake until the crust is golden brown, about 25 to 30 minutes.
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16
Remove from oven and set aside for 10 minutes.
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17
Run a small, sharp knife around the edge of the tarte to loosen.
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18
Place a large plate or platter over the skillet.
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19
Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate.
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20
Let stand a few minutes to cool slightly.
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21
Cut into wedges and serve with or creme fraiche if desired.
