Ingredients:

• 6 pears (fruit to cover the bottom of the skillet in one layer)
• 1/4 cup of butter
• 1/2 cup of sugar
• Flaky pastry dough (in France, we find good "pate feuillete" at the grocers. In the US Pepperidge Farm makes a good flaky pastry dough which you'll find in the frozen section. You can also play with making your own favorite pie shell).

In a large non-stick skillet that can go in the oven too (like the new Calphalon, Circulon and such), over a low flame, melt your butter and then add your sugar, spread evenly in the skillet. Slice your pears in half, core them and peal them and lay attractively cut side down in the skillet, in a rounded. Let simmer till the sugar begins to caramelize, do not stir.

Once the sugar begins to caramelize and turn brown, lay your pastry dough over the fruit (if using flaky pastry/pate feuillete then punch holes in it with a fork all over, to reduce uneven puffing) and transfer the skillet to the oven. Bake at 400F/200C till the pastry dough has puffed and browned.