Preheat oven to 180°C
Over a medium heat, melt the butter in the pan until it bubbles
Add the coconut sugar, vanilla, verjuice
Reduce liquid until it forms a golden colour and has thickened
Arrange the pears around the edges of the pan, then fill the pan to the centre with remaining pear halves
Cook gently on a low heat, covered, to soften and coat the pears with the caramel. Turn to coat but replace the halves with the cut side facing up before placing the pastry over the top of the pan
Drape the pastry over the top of pears and tuck the edges firmly under
Lightly brush with the egg mixed with 1 tablespoon of water
Place into oven and cook for 15 minutes or until puffed and golden
Remove from oven and rest for 5 minutes
Run a knife around the edge of the pastry, place a plate over the top and carefully invert