Difficulty:[usr 1]
Peel the pears and cut them in half. Remove the core and cut each half into 3 wedges.
Melt the butter in a pie pan, if possible thick, over moderate heat. Powder with sugar and let take a light caramel color. Line up the pear quarters in the bottom of the pan. Let them cook over medium heat for about 15 minutes, turning them with a spatula halfway through cooking.
When they are well colored, spread them in an even layer on the bottom of the mold. Leave a space of 5 mm on the lathe. Remove the mold from the heat, let cool a little.
Preheat the oven to th. 7 (210°C). Unroll the disc of dough over the pears. Press it lightly to make it adhere to the pears then push the edge with the handle of a fork to make it penetrate all around to the bottom of the mold. Bake.
Cook for about 20 minutes, the puff pastry should be golden brown. Let the pie cool for 10 minutes before carefully turning it over onto a slightly larger dish. Serve warm with vanilla (or green anise, delicious variation) custard.
