Step 1

Preheat oven to 200°C. Brush six 150ml-capacity muffin pans with melted butter to grease. Line the bases with non-stick baking paper.

Step 2

Cut each pear half into quarters. Place in a bowl. Add lemon juice and toss to combine. Pat pear dry with paper towel.

Step 3

Place the sugar and water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Cook, without stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 7 minutes or until golden. Remove from heat. Add the butter and swirl the pan to combine.

Step 4

Add the pear to the caramel. Increase heat to high. Cook, turning occasionally, for 5-10 minutes or until lightly browned and almost tender.

Step 5

Meanwhile, use a 9cm-diameter round pastry cutter to cut 6 discs from the pastry.

Step 6

Divide the pear, round-side down, among the prepared pans. Pour the caramel among the pans. Top with pastry.

Step 7

Place on a baking tray and bake for 10 minutes or until pastry is puffed and golden. Turn onto the baking tray. Serve immediately with ice-cream.