4–5 ripe but firm pears, peeled, cored and sliced into eighths, or 2 x 410 g (13 oz) cans pear halves in juice, drained
250 g (8 oz) shop-bought chilled shortcrust pastry
crème fraîche, to serve
Place the butter and sugar in a 25 cm (10 inch) nonstick, ovenproof frying pan and heat gently until melted. Add the pears and cook gently for 5–6 minutes, turning occasionally, until lightly caramelized, then arrange neatly in the pan.
Meanwhile, roll out the pastry on a floured surface and cut out a circle about 1 cm (1/2 inch) larger than the pan. Lay the pastry over the pan, carefully tucking it in around the edges to completely cover the pears. Prick with a fork and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes until crisp and golden.
Leave to cool in the pan for 1–2 minutes, then carefully invert on to a large serving plate and cut into wedges. Serve with crème fraîche.