Begin by preheating the oven to 190°C (375°F), allowing it to reach a steady, even heat.
Peel, core, and quarter the pears, then gently toss them with fresh lemon juice to preserve their colour and brightness. Set aside while you prepare the caramel.
In a 23cm ovenproof skillet, melt the butter over a medium heat. Add the sugar and allow it to dissolve, stirring occasionally, until it transforms into a pale, golden caramel—smooth, fragrant, and just on the edge of amber.
Remove the pan from the heat and carefully arrange the pears, rounded side down, nestling them closely together. As they cook, they will soften and settle into one another.
Dust the fruit with cinnamon, add the vanilla, and finish with a light pinch of salt to enhance the depth of the caramel.
Return the skillet to a gentle heat and allow the pears to simmer softly in the caramel for around 10 minutes, until they begin to tenderise and the sauce bubbles luxuriously around them.
Drape the puff pastry over the fruit, tucking the edges neatly into the pan to encase the pears beneath its delicate cover.
Transfer to the oven and bake for 30–35 minutes, until the pastry has risen and turned a deep, golden brown.
Once baked, remove from the oven and allow the tart to rest briefly—just enough for the caramel to settle. Then, with care and confidence, invert it onto a serving plate, revealing the glossy pears beneath.
Serve warm or at room temperature, perhaps with softly whipped cream or a scoop of vanilla ice cream for a final touch of indulgence.
