Pear Tart Tatin

We peel the pears and cut them into medium-thick slices.

We place the sugar in a pan and add the tablespoon of water.

We heat the sugar and water over medium heat until melted and golden caramel forms.

We add the butter and vanilla to the caramel and mix until smooth.

We line a baking pan with parchment paper.

We arrange the pear slices neatly at the bottom of the pan.

We pour the caramel mixture over the pear slices.

We sprinkle the crushed pecans over the caramel.

We cover the mixture with a layer of ready-made puff pastry.

We brush the top of the pastry with milk using a brush.

We make two small slits in the center of the pastry with a knife to allow steam to escape during baking.

We bake the tart in a preheated oven at 185°C for 18–20 minutes, until the pastry turns golden.

We remove the tart from the oven and immediately invert it onto a serving plate while hot.

We carefully remove the parchment paper.

We decorate the top with pecans and serve it with vanilla ice cream or whipped cream.

It's important to flip the tart right after baking to prevent the caramel from sticking to the pan.