Peel and cut the pears, place them in a bowl with water and lemon juice. Prepare the caramel sauce: in a frying pan, melt the powdered sugar. Add the creme fraiche and stir well with a whisk. Add the butter and a little cinnamon and keep stirring. Once the caramel is ready, pour it into a baking pan. Remove the pears from the water and pad them with tissue paper. After you chop them, place them along the perimeter of the baking pan, leaving some distance between them and the sides. Cover them with the KANAKI PIZZA Dough and press the edges with your fingers inwards to create the tart rim. With a fork, open small holes on the crust surface for the steam to come out. Bake in a preheated oven at 170°C with extra heat on the oven elements, for 1 hr. Leave the tart to cool down and overturn it into a plate. Serve with vanilla ice cream.