Directions:

A deliciously different way to make a pear tart.
Caramelized fresh pears bake under a flaky curst.
When turned out, the handsome fruit design shows.
Pare, halve and core pears.
Slice 7 or 8 halves crosswise and on an angle, each into 4 or 5 slices, keeping slices intact.
Arrange as whole halves in a 9-inch deep pie plate, rounded side down ans stem ends towards center; trim one pear half to a round to fit center.
Slice remaining pears into 1/2-inch slices, arrange on top to fill plate.
Melt 1/2 cup of teh sugar over medium-high heat in a small heavy skillet; continue heating until sugar caramelized and turns golden-brown.
Remove from heat; quickly stir in butter until almost melted, then pour over pears.
Prepare piecrust mix, following label directions or make pastry from your favorite single-crust recipe.
Roll out to a 10-inch round on a lightly floured pastry board; place on top of pears.
Do not attach to edge.
BAke in 425~ oven for 30 minutes or until crust is golden and pears are done.
(Place a piece of foil under pie in case juices should bubble out.
) Cool on wire rack about 30 minutes.
Invert onto a serving platter with a rim.
(Pie will have formed a syrup.
) With a baster or spoon, remove syrup to a 1-cup measure.
(You should then have about 1/4 cup, depending on the fruit.
) Melt remaining 1/4 cup sugar in a small heavy saucepan.
Heat very slowly until sugar melts into a colorless liquid, then turns golden-brown color and is caramelized.
Stir in the reserved fruit syrup from the tart.
Boil the syrup rapidly until it is reduced to about 1/2 cup.
It will be slightly thickened.
Take care it does not scorch as you are boiling.
Just before serving, spoon warm caramel sauce evenly over tart, reserving 1 Tbsp.
Spoon or pipe whipped cream onto center; drizzle reserved caramel sauce over.