Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Pear Tarte Tatin

3 tablespoons unsalted butter, at room temperature
1/2 cup (3 ounces) granulated sugar (bonus points if you have vanilla sugar!)

1 tablespoon ground cinnamon
2 teaspoons all purpose flour

4 large baking pears peeled, cored, and sliced
1 frozen pie crust

Preheat the oven to 425º F.

Prepare the skillet: Coat the bottom of an oven-safe 9-inch skillet with the room temperature butter. In a small bowl, mix together the sugar, cinnamon, and sprinkle that into an even layer in the base of the pan.

Peal and slice pears.  Arrange the pears, round side down, into the prepared skillet. Transfer the chilled dough round on top of the pears, and press around the edges to seal.

We used a 10 inch skillet with a 12 inch lid, place top coals on lid.  Bake the tarte tatin until the crust is golden and caramel bubbles up on the sides, 35 to 45 minutes.

Cool the tarte tatin for 5 minutes inside the pan, then invert the whole thing onto a large platter.
(It should release easily.) Serve with a drizzle of chilled heavy cream.