How to make
From the puff pastry, which you've thawed ahead of time and rolled out lightly, cut out a sheet the same size as the tray. Chop the apples and pears into quarters, without peeling them, and clean them of the seeds and handles.
Melt the butter in the tray, add the sugar. Melt it to a dark caramel on low heat while stirring nonstop. Add the rum and honey, stir everything.
Arrange the fruit quarters on the caramel. Heat them for half a minute on the stove and put them in a 360°F (180 °C) oven for 15 min., covered with foil or baking paper so they don't burn.
Take them out, cover with the puff pastry and bake until golden at 390°F (200 °C). Take the tray out and invert it onto a large plate. Leave it for 5 min., then lift the tray carefully.
