Put the Four, Sugar and Cinnamon and your food processor bowl and pulse a couple of time until combined. Add the Butter cut in small cubes and pulse until it looks like thick sand.
Slowly add the Cold Water, a little bit at the time, pulsing in between each addition until the dough starts forming. Stop as soon as it seems combined (you may need a little bit less or more water).
Remove the dough from the food processor and arrange the dough into a thin circle, trying to work the dough as least as you can. Cover with wrap and set aside in the fridge.
Red Wine Caramelised Pears
Peal the Pears, cut them in half and remove the cores.
In a large pan, melt the Salted Butter with the Brown Sugar, Lemon Juice, Cinnamon, Nutmeg and Ginger. Add the Sweet Red Wine and whisk well until fully combined.
Put the Half-Pears over the wine caramel, reduce the heat and leave to caramelise for 10 to 15 minutes, flipping the pears every 5 minutes or so.
To assemble the Pear Tarte Tatin
Preheat your oven on 180'C.
Line your Tart Pan with baking paper and carefully arrange the pears on the bottom of the pan. Pour all the caramel and juices over the pears and set aside.
Take your Tart Pastry out of the fridge, slightly dust your kitchen bench with flour and roll the pastry into a circle the size of your tart pan. Fully cover the Caramelised Pears with the Pastry, pressing well around the edges to make sure there are no openings. Make a small cut in the middle of the pastry to allow steam to come out while baked.
Place the Tarte Tatin in the oven to bake for 15 to 20 minutes or until the Pastry looks fully baked. Rest for 20 minutes before flipping it and serve straight away, still warm.