There was some over ripe pears laying around, as I prefer the crunchy pears, I decided to make a tatin out of them. Went through a few recipes and I settled for Jamie's Pear Tart Tatin recipe - with a few twist.

Pear Tart Tatin 

125 g half caster sugar, half brown sugar 

40 g cold butter, chopped 

1/2 tsp ground cinnamon 

3 large pears, peeled, cored and cut into wedges 

frozen puff pastry sheet 

1. Preheat the oven to 200C. Meanwhile put a frying pan with an oven proof handle on medium heat. Caramelize the sugar till it turn into a beautiful caramel color and after that add the butter and cinnamon into the caramelized sugar - stir to combine.
2. Place the pear, and turn down the heat, and cook for 5-10 minutes - pear tender, yet still keep its shape. Remove from heat and cool slightly. Take the thawed pastry sheet and place it on top the caramelized pears and tuck it in around the pear and down into the pan
3. Bake ~ 30-40 minutes or till the puff pastry is puffed and turned golden brown. Remove from the oven and cool. Run down the spatula around the edge and placed a plate underneath and flipped the tart over. Served with your favorite ice cream