Breakfast Pear Tarte Tatin

This upside-down fruit-and-biscuit tart is loosely adapted from a recipe from food stylist Anne Disrude. When you invert the skillet, the fat pear wedges are glazed with nuts and syrup, which drip down over the spiced biscuit base. To ease things in the morning, the dough can be partially made the night before; it’s just spooned on top—no rolling required.