Pear Tarte Tatin with Anise Seed Caramel - Andrew Zimmern

Ingredients

• 1 1/2 cups (63⁄4 ounces) all-purpose flour, plus more for the work surface and the rolling pin
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 3 to 5 tablespoons ice water
• 6 tablespoons (3/4 stick) unsalted butter
• 1/3 cup sugar
• 1/2 teaspoon anise seed
• Pinch of kosher salt
• 4 medium-ripe Bosc pears (about 7 ounces each), peeled, cored, and cut into sixths
• Crème fraîche or vanilla ice cream, for serving