For the pastry, place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a floured board and form a ball. Wrap with plastic and refrigerate for an hour.
Preheat oven to 180 degrees
For the filling place the pears in a bowl and add the remaining ingredients. Using a large spoon coat the pears in the sugar and spice.
Line a flat baking tray with baking paper and set aside. Place the refrigerated pastry on a floured surface and roll out to a 2mm thickness in a circular shape. Using your rolling pin to help, lay the pastry over the rolling pin and lay the pastry onto the lined baking tray.
Spoon the pear mixture onto the middle of the pastry and spread it evenly in a circular shape leaving a 4cm border . Gently fold the borders over the pears and bursh the pastry with a little egg wash ( 1 egg whisked together with a dash of milk). Bake for around 25-30 minutes , pastry should be golden.
Serve with ice cream, marscapone or Greek yogurt.
Ingredients
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a floured board and form a ball. Wrap with plastic and refrigerate for an hour.
Preheat oven to 180 degrees
For the filling place the pears in a bowl and add the remaining ingredients. Using a large spoon coat the pears in the sugar and spice.
Line a flat baking tray with baking paper and set aside. Place the refrigerated pastry on a floured surface and roll out to a 2mm thickness in a circular shape. Using your rolling pin to help, lay the pastry over the rolling pin and lay the pastry onto the lined baking tray.
Spoon the pear mixture onto the middle of the pastry and spread it evenly in a circular shape leaving a 4cm border . Gently fold the borders over the pears and bursh the pastry with a little egg wash ( 1 egg whisked together with a dash of milk). Bake for around 25-30 minutes , pastry should be golden.
Serve with ice cream, marscapone or Greek yogurt.
