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Gently melt the butter and the sugar so that it evenly coats the bottom of the pan. Remove from the heat.
Place the pears around the pan so that the thin end faces the centre, in a fan-like fashion.
Place the pan back on the heat and leave it there until the butter and the sugar start to caramelize.
Give it a bit of a shake so that the caramel spreads around.
When you can see that a nice brown colour has formed around the pears, remove the pan from the heat and deftly place the puff pastry on top, tucking in any excess pastry into the sides.
With a knife pierce a few holes in the pastry so that the steam escapes.
Place the pan in the oven at 200 degrees until the pastry is brown on top.
Remove from the oven and let it cool.
Place a large platter over the pan and reverse the tart, being careful not to spill the juices.
Cut portions and serve with whipped cream.
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