Instructions: Preheat oven to 425 degrees. Roll out 1 pastry sheet on floured work surface to 1/8-inch thickness. Using 6-inch plate as aid, cut out 2 rounds. Repeat rolling and cutting with second pastry sheet, forming 4 rounds total.

Place rounds on heavy large baking sheet, spacing apart. Using 1 pear half for each tart, fan out pear slices in center of each round. Brush tarts with melted butter; sprinkle each with 1 tablespoon sugar. Bake until pears are tender and pastry is golden, about 22 minutes.

Transfer tarts to plates. Top each with ice cream and drizzle with brandy.

This recipe yields 4 servings.

Comments: My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country - with the luxury of having a garden full of wonderful ingredients - makes it easy for me to love cooking. I strive to teach my three little girls how to take pleasure in the simple, good things in life.

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