Ingredients:

  • 225 g plain flour (all-purpose flour), plus extra for rolling out
  • 140 g salted butter, chilled and cut into small cubes
  • 3 tablespoons caster sugar
  • 1 large egg, beaten
  • 4 pears, peeled, cored, and sliced lengthways
  • 1 tablespoon soft light brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon plain flour (for coating pears)
  • 1 large egg, beaten (for glazing the pastry)
  • Cream, ice cream, or custard (optional)
  • Fresh raspberries (optional)

Instructions:

  1. Place the flour and chilled butter cubes in a mixing bowl. Rub together until the mixture resembles coarse breadcrumbs.
  2. Stir in the sugar, then add the beaten egg. Mix until just combined and form into a ball. Wrap in clingfilm and chill in the fridge for 20 minutes.
  3. Preheat the oven to 200°C (400°F) or 180°C (fan) / gas mark 6.
  4. Peel, core, and slice the pears lengthways. In a bowl, sprinkle the pears with brown sugar, cinnamon, and plain flour. Gently toss until the pears are evenly coated.
  5. Roll out the pastry into a rough circle of about 30cm (12 inches) in diameter. Transfer the pastry to a baking sheet lined with baking paper.
  6. Place the pear mixture in the center, leaving an 8cm (3-inch) border. Fold the edges of the pastry over the pears, leaving the center open. Brush the exposed pastry with the beaten egg.
  7. Bake for 30-35 minutes or until the pastry is golden brown.
  8. Allow the tart to cool slightly before serving warm or cold. Serve with cream, custard, or ice cream, and add fresh raspberries if desired.