Preheat the oven to 200°C. Make sure to have the pastry unfrozen.  

Bring a 20cm heavy base pan to medium high heat. Add in the butter and the sparkling wine or beer. Let the butter melt while moving the pan on a circular motion so it combines. 

Once butter has melted, add the brown sugar. Stir through until dissolve and thickens. 

Add the pears and toss through. Scrape the seeds of the vanilla bean and add it to the pan including the vanilla pod. Cook for 10m minutes until the pears have softened and caramelised. Remove from heat. 

Cut the pastry same size of the pan and place it on top to cover the glazed pears. 

Tuck in the edges into the bottom of the pan and place it into the oven. Cook for 25-30 minutes until golden brown, crispy and caramelized. 

Let it rest for 5 minutes and slice around the pan with a sharp knife to separate the pastry from the pan.  

Place a plate larger than the pan on top. Carefully turn it upside down and carefully remove the pan. Serve hot or warm with dollop cream.