Upside-down tart with pears and cranberries

Ingredients:

Filling

• 1.1 kg (about 5 pcs.) firm Anjou or Bere-Bosc pears, peeled, cored and cut into 4 pieces
• 1/4 teaspoon freshly grated nutmeg
• Juice of 1 lemon (2 - 3 tbsp)
• 90 g unsalted butter
• 0.5 tsp salt
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 0.5 cups dried cranberries
• 2 tbsp finely chopped candied ginger
• 1 sheet pie dough (see recipe below) or 2 store-bought chilled dough sheets, rolled out together
• Premium flour, for dusting
• Crème fraîche, for serving (optional)

Dough

• 1 and 1/4 cups premium flour
• 1 tbsp. sugar
• 1 teaspoon of salt
• 110 g chilled butter, cut into 1 cm cubes.
• 4-5 tablespoons of ice water

Preparation:

1. Preheat oven to 190°C. Combine pears, nutmeg, and half the lemon juice in a bowl.
2. In a heavy 25cm ovenproof skillet, melt the butter with the remaining lemon juice, salt, and 3 tablespoons water over medium-high heat. Sprinkle with sugar and stir.
3. Cook the caramel without stirring, letting it foam and bubble; the butter will separate, which is normal. Watch the mixture closely as it cooks, because as soon as the water evaporates, the sugar will begin to darken. This happens quickly. When the caramel turns light brown, about 10 minutes, remove the pan from the heat. Stir in the vanilla extract.
   
   Note
   
   Remove the caramel from the heat when it reaches the color of light tea. Once it starts to darken, it's cooking too quickly. To stop the cooking, remove the pan from the heat and drop a large metal spoon into the caramel.
4. Taking care not to burn yourself, sprinkle the caramel with cranberries and candied ginger. Arrange the pears in a circle in the pan, rounded side down, to create a pretty pattern and accommodate as many slices as possible. Homemade caramel isn't as scary as it might seem, just don't touch it..
5. Return the pan to the stove and cook over medium heat until the pears begin to soften, 10 to 15 minutes. Check by piercing them with a knife.
6. While the pears are cookingRoll out the pie dough on a floured work surface into a 27 cm diameter circle. Cover the dough with plastic wrap and refrigerate until ready to use.
7. Spoon the batter over the pears, using a wooden spoon to press it down the sides of the pan. Bake until dark golden brown, about 30 minutes.
8. Let the pie cool until handleable, about 10 minutes. Place a plate on top of the pie and, using oven mitts, invert the pan so the pie is facing up on the plate. Slice and serve warm with crème fraîche.
   
   Pie dough:
   
   Combine the flour, sugar, salt, and butter in a food processor and pulse until the butter is evenly distributed but still lumpy. With the processor running, add ice water 1 tablespoon at a time until the dough is moist enough to hold together when pressed. Place the dough on a piece of plastic wrap, shape into a disk, and refrigerate for 30 minutes or up to 24 hours.