Maple-Pear Tarte Tatin

Preheat oven to 375 degrees F (190 degrees C).

Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.

Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar cinnamon and nutmeg and cook and stir until sugar dissolves about 5 minutes. Stir maple syrup into brown sugar mixture; cook stirring until mixture begins to bubble. Remove skillet from heat.

Place one pear half cut side up into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear cut sides up.

Place skillet over medium-low heat; cook pears basting with syrup mixture until they begin to soften about 5 minutes. Remove skillet from heat.

Remove puff pastry from refrigerator; place pastry over pears tucking edges of pastry around pears inside skillet.

Bake in the preheated oven until pastry is puffed and golden about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.