1-2 pears; peeled, halved, cored, and cut into 8 thin wedges
35g unsalted butter
2 teaspoons freshly grated ginger
½ vanilla bean; split lengthwise with the seeds scraped into a small bowl
1/3 cup soft brown sugar
1 sheet frozen puff pastry, thawed
Ice cream, to serve
Preheat oven to 190C.
Make the filling.
Melt the sugar, butter and 1 tablespoon water in an ovenproof frying pan until the sugar dissolves. Increase the heat and let the mixture boil for a few minutes until it turns dark amber. Remove the mixture from the heat and leave it to cool. Sprinkle the grated ginger and vanilla seeds over the pears and arrange them in a circle in the frying pan.
Prepare the pastry.
Cut the pastry into a circle slightly bigger than the frying pan. Place the pastry circle over the pear mixture and tuck the edges in around the pears.
Bake the tart for 35 minutes until the pastry is golden and puffed. Invert the tart onto a large serving bowl and serve with ice cream.