Pear and Cranberry Tarte Tatin
(Serves 6 - 8)
A tarte tatin is a French name for an upside-down fruit tart.
(Makes 6 individual tarts or one 9 - 10 inch tart.)

Ingredients:
2 pounds firm-ripe (Bosc, Bartlett) pears (3 to 5)
2 tablespoons unsalted butter
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup dried cranberries

Pastry dough:
2 1/2 cups all purpose flour
1/2 cup granulated sugar
8 ounces (2 sticks) butter, chilled and cut into 1/2 inch cubes
1 large egg
1 teaspoon vanilla extract

Directions for pastry dough:

1. Put the flour and sugar in a large mixing bowl.
2. Add the chilled butter and rub into the dry ingredients with finger- tips until the mixture resembles breadcrumbs. (The food processor may be used instead).
3. Whisk the egg and vanilla in a small bowl.
4. Pour into the flour, sugar and butter mixture and mix with a fork until the ingredients form a ball.
5. Turn onto a work surface and with the heel of the hand, press the dough together until is smooth.
6. This dough can be rolled out immediately and baked, or wrapped in plastic and chilled in the refrigerator
   until ready to be used.
7. Preheat oven to 425° Fahrenheit.

Directions for tart:

1. Prepare pears: Peel, halve and core pears. Cut each half into 6 slices.
2. In a non-stick or well-seasoned cast-iron skillet, heat butter over moderate heat until foam subsides
   and stir in sugar.
3. Add the pear slices to the skillet. Sprinkle pears with cinnamon and cook for 5 - 10 minutes until golden brown. Add the cranberries.
4. Cool pears completely in skillet.
5. Assemble tarts: Transfer the pear slices to the lightly greased tart tins in an attractive pattern.
6. On a lightly floured surface with a floured rolling pin roll out dough into rounds to fit your tart tin or tins
   (about 1/8 inch thick) and arrange over pear and cranberry mixture. Tuck edge around pears.
7. Bake tarts in middle of oven until pastry is golden brown, 15 - 20 minutes for individual tarts and 20 -30 minutes for a large.
8. Have ready a rimmed serving plate slightly larger than tart tins. As soon as tart has finished baking, invert plate over and invert tart onto plate. Use oven mitts, as the tins will be hot.
9. Serve tart at room temperature or chilled with whipped cream or ice cream.