Pear Tarte Tatin

Whisk together the flour, sugar, and baking powder.

Add the cold butter.

Work into a crumbly texture, then mix in the egg yolk and water.

Chill in the refrigerator for about 30 minutes.

Combine the sugar with the rum, salt, and glucose syrup.

Cook over medium heat in a heavy-bottomed saucepan until it turns a deep caramel color, stirring constantly.

Carefully incorporate the room-temperature butter in several additions, stirring well each time.

Peel the fruit beforehand and slice it thinly or cut into pieces.

Arrange at the bottom of the baking dish and pour the hot caramel over the top.

Roll out and cut a circle of dough slightly larger than the base of the pan, cover the fruit and caramel, tucking the edges down the sides.