LUCIOUS AND EASY PEAR & PECAN PUFF PASTRY TART

Steps:

• Defrost the puff pastry according to the package's instructions.
• Peel, quarter, and core the pears. Cut each quarter into four slices and set aside.
• In a large skillet melt the butter over medium heat and when it turns light brown, stir in the sugar. Once the sugar starts to melt, add the lemon juice, the brandy and the cinnamon (both stick and ground). Cook briefly making sure everything is well mixed. Add the pear slices to the skillet. Cook gently, basting the pears with the brown sugar mixture for about 10 minutes, depending on the ripeness of the pears. At the end of the cooking, the pears should be tender. Using a slotted spoon, lift the pears from the skillet and place them on a plate. Set them aside to cool.
• Return the brown sugar mixture to a low boil and cook it for about 2 minutes so until it is reduced to a syrup.
• Preheat the oven to 375°F.
• Remove the thawed puff pastry from the refrigerator, unroll it, and, with a sharp knife, cut a 10" or 11" circle. Score a ½" border around the circle then prick the area inside the border to prevent the tarts from puffing up too much.
• Place the puff pastry on a baking sheet lined with parchment paper. Arrange the pears on top of the puff pastry, fanning the slices so they resemble pear halves. Scatter the pecans around the pears. Reserve 2 TBSP. of the syrup and brush the rest on the pear slices and the pastry itself. Try to stay inside the boarder, so the puff pastry around the center stays dry. Chill tart for 15 minutes.
• Place the tray on the middle rack of the oven and bake for about 20 minutes or until the puff pastry is golden brown. Remove from the oven and brush the reserved 2 TBSP. of syrup over the pears (this glaze will give them a lovely color). Cool very briefly and serve while still warm, with a dollop of ice cream.