Pear and cinnamon tart
Preheat the oven to 220°C, 425°F, Gas 7. Leaving the skin on, core and cut the pears into 5mm (¼in) thick slices.
Place the sliced pears in a bowl and mix with the caster sugar, the ground cinnamon and the melted butter. Trim the puff pastry into a 25-30cm (10-12in) rectangle and transfer to a baking sheet.
Arrange the sugar, cinnamon and melted butter-coated pear slices in rows on the puff pastry – they should overlap slightly – and leave a 1cm (½in) border all the way round. Bake for 25-30 minutes, or until the puff pastry is golden brown and the pears have slightly caramelised at the edges. Remove from the oven and serve the tart immediately. If you wish, you can serve with vanilla ice cream or whipped cream.