25g butter
1/4 cup brown sugar
1 vanilla bean
2 pears, peeled and sliced
1 sheet rolled puff pastry
1 Preheat the oven to 180C. Put the butter in a 20cm ovenproof fry pan over medium heat. Add the brown sugar. Split the vanilla bean and scrape the seedsinto the pan, stirring to combine.
2 Peel the pears, halve, core and slice, then arrange in the pan.
3 Cook for 5 minutes until the pear is starting to soften and the butter and sugar are beginning to caramelise.
4 Cut the pastry to fit inside the pan then lay over the pears and bake for 30 minutes or until the pastry is golden. Let the tart sit for 2 minutes before running a knife around the edge, placing a serving plate over the pan and carefully inverting. Serve warm with vanilla bean icecream or whipped cream.
