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1
Put oven rack in middle position and preheat to 425F.
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2
Line a baking sheet with parchment or wax paper.
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3
Roll out pastry into a 12-inch square on a lightly floured surface with a floured rolling pin.
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4
Brush off excess flour and cut out 4 (5-inch) rounds by tracing around an inverted plate or bowl with tip of a small sharp knife.
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5
Prick pastry rounds all over with a fork and transfer to baking sheet.
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6
Bake until rounds are puffed and golden, 12 to 15 minutes, then cool on baking sheet on a rack.
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7
While pastry bakes, toss pear halves with lemon juice in a bowl.
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8
Cook 1/2 cup granulated sugar and a pinch of salt in a dry 10-inch heavy skillet over moderate heat, swirling skillet (to help sugar melt evenly), until caramel is deep golden, about 4 minutes.
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9
Remove from heat and stir in butter with a wooden spoon (mixture will bubble vigorously).
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10
When bubbling begins to subside, immediately add pear halves, cut sides down, and cook over moderately low heat, covered, turning over once, until pears are tender when pierced with a small sharp knife, about 13 minutes total.
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11
Remove from heat.
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12
Beat cream, cardamom, and remaining tablespoon granulated sugar in a bowl with a whisk or an electric mixer until it just holds soft peaks.
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13
Put each pastry round on a small plate and dust lightly with confectioners sugar if desired.
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14
Spoon some of caramel sauce onto center of each round and top with a pear half, cut side down.
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15
Serve with cardamom cream on the side.
