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1
Roll out pastry on lightly floured surface to 10-inch square.
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2
Trim edges, making 10-inch-diameter round; pierce round all over with fork.
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3
Slide onto rimless baking sheet.
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4
Cover and chill pastry while preparing pears or up to 1 day.
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5
Fill large skillet with ice and water; set aside.
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6
Stir sugar, 1/4 cup water, and corn syrup in heavy 10-inch-diameter nonstick ovenproof skillet over low heat until sugar dissolves.
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7
Increase heat and boil until syrup is dark amber color, occasionally swirling and brushing down sides of skillet with wet pastry brush, about 5 minutes.
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8
Remove from heat; whisk in butter, then vanilla-bean seeds and ginger (caramel will bubble up).
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9
Arrange pears, cut side down and overlapping, in circle in skillet, placing a few around edge, if necessary.
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10
Place skillet over medium heat.
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11
Cook until pears are tender and syrup thickens enough to coat spoon, about 23 minutes.
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12
Place hot skillet atop ice in large skillet to cool pear mixture quickly.
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13
(Can be made 4 hours ahead.
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14
Let stand at room temperature.)
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15
Preheat oven to 375F.
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16
Place puff pastry round atop pear mixture in skillet; tuck in edges around pears.
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17
Bake tart until pastry is puffed and golden, about 35 minutes.
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18
Cool tart completely in pan at least 1 hour and up to 6 hours.
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19
Preheat oven to 375F.
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20
Rewarm tart in oven 8 minutes.
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21
Place platter atop skillet.
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22
Using oven mitts, hold skillet and platter together and turn over, releasing tart.
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23
Serve tart with whipped cream.
