In a large mixing bowl, combine the flour and salt.

Rub the butter and shortening into the flour with your fingertips until the mixture resembles coarse crumbs.

Sprinkle 3 tbsp. ice water, 1 tablespoon at a time, into the flour mixture, and knead until the dough just holds together.

Wrap the dough in plastic wrap and refrigerate.

Preheat the oven to 425°F (220°C).

To fan the pears, place them core-side down on a cutting board.

Starting just below the stem, cut each pear into 4 lengthwise slices, leaving the stem end attached.

Place the pears in a bowl, gently toss with lemon juice and ¼ cup of the sugar, and set aside for 20 minutes.

Meanwhile, melt the butter in a 9-inch ovenproof skillet over medium heat.

Add the remaining 1 cup of sugar and cook, stirring constantly, until it turns golden brown and caramelized.

Remove the skillet from heat and stir to cool slightly, as the sugar will continue to darken off the heat.

Drain the pears and place them in the skillet with the caramelized sugar, round side down, with the stems facing the center.

Gently fan the slices out.

Roll out the dough on a floured work surface into a 10-inch round about ¼ inch thick.

Place the dough on top of the pears, covering the edge of the skillet.

Press the edges down between the pears and the inside of the skillet, and cut four ¼-inch steam holes in the center.

Bake for 25 minutes or until the pastry is golden brown.

Remove the skillet from the oven and tilt it carefully, using a baster to draw off excess juices.

Transfer the juices to a small saucepan and reduce over high heat until thick.

Place a large, flat serving platter on top of the skillet and invert quickly and carefully.

Spoon the reduced caramelized juices over the pears.

Serve warm or at room temperature.