1. Preheat oven to 375°F (190°C).

2. Peel, core, and halve the pears; toss with lemon juice.

3. In a 9–10 inch oven-safe skillet, melt butter over medium heat and sprinkle sugar evenly.

4. Stir gently until sugar dissolves and mixture turns amber caramel, then remove from heat.

5. Arrange pear halves rounded side down in the caramel, overlapping tightly.

6. Return skillet to medium heat and cook for 10 minutes until pears soften and syrup thickens.

7. Remove from heat and let cool for 5 minutes.

8. Roll out puff pastry to cover skillet; drape over pears and tuck edges inside.

9. Brush pastry lightly with melted butter.

10. Bake for 25–30 minutes until pastry is puffed and golden.

11. Let tart rest 5 minutes, then invert onto a serving plate.

12. Serve warm with ice cream, whipped cream, or crème fraîche.