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Preheat your oven to 190°C or 170°C Fan.
In a heavy, ovenproof pan (ideally cast iron), scatter the sugar evenly and place over a medium heat. Let it melt slowly, just a gentle swirl of the pan if needed, until it becomes a deep amber caramel.
Add the butter and a pinch of salt, stand back, it will bubble, and stir it enthusiastically to combine into a glossy sauce.
Nestle the pears into the caramel, cut-side up. Pack them tightly.
Add the vanilla and a splash of brandy if using.
Roll your pastry slightly larger than the pan and lay it over the pears, tucking the edges down the sides.
Bake for 30–35 minutes until the pastry is deeply golden and crispy.
Let it sit for 5 minutes, then place a plate over the pan and confidently flip it.
Serve with creme fraiche.