Pear Tarte Tatin with Aniseed Caramel
Ingredients
- For the pastry dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10 tablespoons cold unsalted butter, cut into pieces
- For the pears:
- 6 tablespoons unsalted butter (3/4 stick)
- 1/3 cup sugar
- 1/2 teaspoon aniseeds
- 1 pinch kosher salt
- 4 to 5 medium-ripe Bosc pears (about 7 ounces each), peeled, cored, and cut into sixths
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