1 sheet frozen puff pastry, thawed but chilled
1/2 cup fresh cranberries, or other tart berries
1/2 cup sugar
2 tablespoons unsalted butter
2 tablespoons lemon juice
Preheat oven to 400 degrees. Peel, core, and slice the pears. Using a small saucepan, such as the All-Clad 2 quart saucier, place the pear slices down in a circular pattern. Place the cranberries over the pears, and then sprinkle with sugar. Dot with pieces of butter and top with lemon juice. Set aside. Roll puff pastry to 1/8 inch thickness and cut into an 8 inch circle. Place pastry directly on top of fruit mixture and bake on middle rack for 30 minutes, or until pastry turns golden brown and the thickened, amber-colored caramel is bubbling around the edge. Carefully remove from oven and quickly invert onto a cake plate, being careful not to touch the hot caramel. Cool and serve.