• Preheat the oven to 180°C (350°F), no fan
• Prepare the Pâte Brisée, if making from scratch and wrap and chill to rest. If not, move to the next step.

Prepare the Pâte Brisée:

• In a food processor, combine 200g all-purpose flour, 125 g diced, very cold unsalted butter and a pinch of salt.
• Pulse until the butter is pea-sized, and add 1 egg
• Pulse to combine
• Add 1 tablespoon of ice water at a time, pulsing between additions until the mixture forms a ball in the mixer. Once this happens, stop adding water.
• Remove the dough from the bowl, forming a 5-inch x 1-inch disc, and wrap well with plastic wrap.
• Place in the refrigerator to rest for at least 30 minutes and up to 4 hours. Beyond 4 hours, you risk drying out the dough. At this stage, you can wrap and freeze the dough for up to 1 month, defrosting it overnight before you want to use it.
• Place the sugar, water, and butter in a medium skillet over medium heat and cook until the water has evaporated, the mixture is bubbling, and it is a light golden brown.
• Cut pears in quarters, remove seeds and gently toss them with a few pinches of sugar and ground ginger, then carefully place them into the skillet to cook in the caramel for 5-7 minutes.
• The pears will release their water and caramelize, which is good!
• Remove the pan from the heat and allow to cool
• Once cooled, remove the pastry dough from the fridge and cut to fit the skillet. You’ll want about a finger width of the border around the skillet.
• Lay the pastry on top of the pears and, using your fingers, gently tuck the pastry around the sides of the skillet, tucking in the pears to the pastry.
• Using a paring knife, pierce the dough several times to allow air and steam to escape during baking.
• Place skillet into oven and bake for 25 minutes or until the crust is golden brown.
• Remove from the oven and allow to cool before using a plate to invert.
• Serve fruit side up with creme fraiche, whipped cream or ice cream on the side.