1 sheet puff pastry 7 oz (200 g) thawed (see note)

3 tablespoons (45 ml) butter, softened

1/2 cup (125 ml) brown sugar

1 can 28 oz (796 ml) pear halves, well drained and cut into thin wedges

1/4 cup (60 ml) caramel sauce or dulce de leche

With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

Place the dough on the baking sheet. With a fork, prick the entire surface of the dough. Brush with the butter and sprinkle with the sugar.

Bake for about 20 minutes or until the pastry is golden brown. Let cool on the baking sheet. When ready to serve, cover the pastry with pear pieces and drizzle with caramel. Cut into squares or wedges.

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