The surprisingly simple treat, calling for store-bought puff pastry dough but homemade whipped cream, showcases the pear in full fashion.
- Put oven rack in middle position and preheat to 425 degrees. Line a baking sheet with parchment paper or wax paper.
- Use a floured rolling pin to roll out pastry into a 12-inch square on a lightly floured surface. Brush off excess flour and cut out 4 (5-inch) rounds by tracing around an inverted plate or bowl with tip of a small sharp knife. Prick pastry rounds all over with a fork and transfer to baking sheet. Bake until rounds are puffed and golden, 12 to 15 minutes, then cool on baking sheet on a rack.
- While the pastry bakes, toss pear halves in a bowl with the lemon juice.
- In a separate bowl, beat cream and granulated sugar with a whisk or an electric mixer until it just holds soft peaks.
- Put each pastry round on a small plate and dust lightly with confectioner’s sugar if desired. Spoon some of caramel sauce onto center of each round and top with a pear half, cut-side down. Serve with whipped cream on the side.