Pear Tarte Tatin

Peel, halve, and core the Bosc pears using a paring knife.

Preheat the oven to 200°C/390°F.

Place the oven-safe skillet over medium heat. Add the granulated sugar and unsalted butter. Cook without stirring, gently swirling the pan occasionally, until the mixture turns a deep amber caramel. This will take about 5 to 7 minutes.

Remove the skillet from the heat. Carefully stir in the vanilla bean paste and flaky sea salt. The hot caramel may bubble vigorously.

Carefully arrange the pear halves in the hot caramel, placing them cut-side up in a tight, overlapping circular pattern.

Return the skillet to low heat and simmer the pears for 10 minutes to slightly soften them and help them release their juices into the caramel.

While the pears simmer, use a rolling pin to roll the all-butter puff pastry into a circle slightly larger than the diameter of your skillet.

Remove the skillet from the heat. Drape the rolled puff pastry over the warm pears. Carefully tuck the outer edges of the pastry down inside the edge of the skillet to encase the fruit and form a rim.

Using the paring knife, cut three small slits in the center of the pastry to allow steam to escape during baking.

Transfer the skillet to the preheated oven and bake at 200°C/390°F for 25 minutes, or until the pastry is completely puffed, crisp, and deep golden brown.

Remove the skillet from the oven and let it rest at room temperature for exactly 5 minutes. This brief rest allows the boiling caramel to calm and slightly thicken, making inversion safer and cleaner.

Place the serving plate upside down over the skillet. Wearing heavy oven mitts, hold the plate and skillet tightly together and swiftly invert them. Gently remove the skillet to reveal the tart.