Prep the oven and pastry. Heat your oven to 400°F (200°C). If your puff pastry is frozen, thaw it according to package directions. Keep it chilled until ready to use so it bakes flaky.

Peel and prep the pears. Peel, halve, and core the pears. Slice each half into 3–4 thick wedges. Toss gently with the lemon juice to prevent browning.

Make the caramel base. In a 10-inch oven-safe skillet (cast iron works great), melt the butter over medium heat. Add the granulated sugar and brown sugar. Cook, stirring occasionally, until the mixture looks glossy, thick, and starting to turn golden, about 3–5 minutes. Stir in vanilla, cinnamon, cardamom (if using), and a pinch of salt.

Arrange the pears. Remove the pan from the heat. Nestle pear slices into the caramel in a circular pattern, slightly overlapping. Pack them snugly; they’ll shrink a bit as they cook.

Cook the pears briefly. Return the pan to medium heat and cook 5–7 minutes. The pears should soften slightly and release a bit of juice, enriching the caramel. If the caramel bubbles aggressively, lower the heat.

Prepare the pastry lid. On a lightly floured surface, roll the puff pastry to a circle just larger than your skillet. You can trace the pan with a knife and cut a round, or just trim the corners. Use a fork to prick the pastry a few times to let steam escape.

Top and tuck. Lay the pastry over the pears. Use a spoon or spatula to tuck the edges down around the fruit, creating a snug seal. Brush lightly with egg wash if you want extra gloss.

Bake until golden. Transfer the skillet to the oven and bake 25–30 minutes, until the pastry is puffed and deep golden brown. You should see some caramel bubbling around the edges.

Rest, then flip. Let the tart rest 5–10 minutes. Place a large plate or platter over the skillet. Using oven mitts, flip the whole thing carefully and lift off the pan. The pears should be on top, glossy and caramel-coated. If any fruit sticks, just nudge it back into place.

Serve warm. Slice and serve as is, or with vanilla ice cream or lightly sweetened whipped cream. A sprinkle of flaky salt makes the caramel pop.