Peel the Nashi pears. Cut them into quarters and remove the core.

Gently caramelise 200 g sugar with 50 ml water in a pan.

Add 1 tablespoon of butter.
Stir until it becomes a smooth brown mixture.

Place the pears in the caramel in the pan.

Take 4 slices of puff pastry, roll them out and stick them together. Cut out a round.

Carefully lay the puff pastry over the caramelised pears.

Place the pan in the oven for 15 minutes at 200 degrees.

Take the pan out of the oven and let it cool down for 2 minutes.

Place a plate on the pan and turn it over so that the tarte tartin is on the plate.

Sprinkle with cinnamon and it's ready to serve.