Pear and Lavender Tarte Tatin

For the Pastry

• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 6 1/2 tablespoons unsalted butter, cut into pieces
• About 3 tablespoons ice water

For the filling

• 1/3 cup brandy
• 2 tablespoons brown sugar
• 1 teaspoon fresh or dried lavender blossons
• 3 Bartlett pears, peeled, halved, cored and cut lengthwise into 1/4-inch-thick slices
• 1 1/2 teaspoons unsalted butter, cut into bits

TO MAKE THE PASTRY: In a food processor, combine 1 cup of the flour and the sugar and pulse once or twice to mix. Add the butter and process until the mixture has the texture of coarse cornmeal. Add the ice water 1 tablespoon at a time and process just until the dough comes together in a rough mass. Remove from the processor, form into a ball, wrap in plastic wrap and chill for about 15 minutes.

MEANWHILE, MAKE THE FILLING: In a large bowl, stir together the brandy, brown sugar and lavender blossoms. Gently fold in the pears, coating them well with the brandy mixture. Let stand for 15 to 20 minutes.

Preheat an oven to 370 degrees F. Butter the bottom and sides of a 9-inch round shallow pie dish.

Dust a work surface with the remaining 2 tablespoons flour. Roll out the pastry into a round 11 to 12 inches in diameter.

Arrange the pear slices in the prepared dish in three layers, forming concentric circles on each layer and slightly overlapping the slices. Pour the brandy-lavender mixture remaining in the bowl evenly over the pears. Dot the pears with the butter. Working carefully, cover the pears with the pastry round. Tuck the pastry overhand inside the pie dish, pressing it against the inner edge to create a fitted, inverted crust. Prick the crust in several places with the tines of a fork

Bake until the crust is golden and the juices are bubbling at the edges of the dish, 35 to 40 minutes. Remove from the oven and let cool slightly, about 10 minutes. Invert a serving plate over the tart and then quickly invert together. Lift off the pie dish. Serve immediately.