This Pear Tarte Tatin is the *easiest*most impressive* dessert out there 🍐🥧🍐! Using my personal fave pears, red Anjou, this little number is a stone cold stunner perfect for your next dinner party! @usapears Pear Tarte Tatin with Vanilla Ice Cream Serves 6 4–5 firm red Anjou pears, peeled, quartered, and cored 1⁄2 cup sugar 3 tablespoons unsalted butter 3⁄4 teaspoon ground cinnamon 1⁄2 teaspoon ground ginger 1⁄4 teaspoon kosher salt 1 roll frozen puff pastry, defrosted Vanilla ice cream, for serving 1. Heat your oven to 400oF. 2. Peel, quarter, and core the pears and set aside. Place a 9-inch cast iron or oven safe skillet over medium heat and sprinkle the sugar across the bottom in an even layer. Allow the sugar to melt, gently swirling the pan occasionally, until lightly golden brown, about 2 to 4 minutes. Add in the butter and whisk to combine then whisk in the cinnamon, ginger, and salt. 3. Carefully add the pears to the pan, turn the heat down to low, and cook until the pears slightly soften and caramelize, about 4 to 5 minutes, gently stirring a few times. Remove the pan from the heat, arrange the pears into an even layer, and carefully drape the pastry overtop. Using a small spoon of butter knife, tuck the pastry down around the pears into the sides of the pan. 4. Transfer to the oven and bake for 30 to 35 minutes or until the pastry is golden, puffed, and crisp. Allow the tart to cool in the pan for 15 minutes before running a knife around the edge and, wearing oven mitts, very carefully and quickly inverting onto a rimmed serving plate, being careful of the hot caramel. 5. Slice and serve topped with vanilla ice cream.