Rub the butter into the flour and salt in a large bowl.
Mix in cold water with a palette knife to form a dough, then knead briefly until smooth.
Shape the dough into a rectangle, wrap in film, and refrigerate for 20 minutes.
Roll dough into a 40x20cm rectangle and fold into thirds.
Turn the pastry 90 degrees and repeat the rolling and folding process.
Refrigerate for 20 minutes and repeat the rolling and folding sequence once more.
Chill the finished pastry block for 30 minutes before use.
Preheat the oven to 200°C.
Simmer pears with 25g sugar, lemon zest, and vanilla in water for 15 minutes.
Caramelise 85g sugar in a 24cm pan, then stir in butter, cream, and spices.
Discard star anise and arrange pears cut-side up in the caramel.
Roll pastry to 0.5cm thickness and cut a circle slightly larger than the pan.
Cover pears with pastry and tuck the edges into the pan.
Bake for 20-25 minutes at 200°C, then cool for 5-10 minutes.
Invert onto a plate and serve wedges with vanilla ice cream.