Pear Tarte Tatin

4 pears, 5 tablespoons sugar, 25 g butter, 1 sheet puff pastry

Melt the butter in an ovenproof skillet.
Add the sugar and cook it for 4 to 5 minutes, shaking the pan occasionally to evenly caramelize the sugar. The sugar is done when it has turned a medium golden brown hue.
Peel the pears and then cut into quarters.
Arrange the pears in a single layer in the hot caramel.
Drape the pastry over the pears, bake in the preheated oven 25 to 30 minutes, until the pastry turns golden brown.
Cool the tarte Tatin for 5 minutes before inverting it onto a serving platter.
Serve warm with vanilla ice cream.