Caramelized Pear Tart

1 10x12-inch sheet frozen puff pastry, thawed but still cold
1 c granulated sugar
1 T cider vinegar
3 T cold unsalted butter
4 ripe pears, peeled, cored, and cut into wedges
Confectioner's sugar
Vanilla or cinnamon ice cream (optional)

Lay the puff pastry on a lightly floured surface and prick it all over with a fork. Using a sharp knife, trim the pastry to a 10-inch round (it helps to use a plate or a pot lid as a guide). Place in the freezer until you are ready to bake the tart.

Preheat the oven to 375F.

In a 10-inch ovenproof sauté pan, combine the sugar with a few drops of water - when you stir them together the sugar should resemble wet sand - and cook over medium heat until the sugar melts and slowly turns a deep caramel color, about 10 minutes. Swirl the pan occasionally so the sugar caramelizes evenly.

Remove from the heat and carefully (the caramel will bubble) whisk in the vinegar, then whisk in the butter.

Return the pan to the heat and arrange the pears in a pinwheel pattern over the caramel, then top the pears with the chilled pastry round.

Bake the tart until the pastry is golden-brown and crisp, 20 to 25 minutes. Cool the tart in the pan for 10 minutes. Invert a large plate over the sauté pan, then flip the two together to turn out the tart. Dust with confectioner's sugar and serve with ice cream, if desired.

Photo: courtesy of Charlie Palmer