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Export 7 ingredients for grocery delivery
Step 1
Make flaky pastry.
Step 2
Melt butter and sugar in a large frying pan over medium heat. Add cream; cook, stirring, until sugar dissolves. Bring to the boil. Add pears in a single layer; reduceheat to low, simmer, turning occasionally, for 20 minutes or until tender.
Step 3
Preheat oven to 240°C/475°F. Lightly grease a 27cm (10¾in) ovenproof frying pan.
Step 4
Remove pears from caramel, place cut-side down, into lined pan in a single layer leaving 1cm (½in) border between pan and pears. Pour caramel over pears.
Step 5
Roll pastry out between two sheets of baking paper to 4mm (¹⁄6in) thick. Remove top paper. Cut out a 29cm (11¾in) round using a plate or large bowl as a guide. Remove pastry scraps around round. Flip pastry onto pears. Remove baking paper; tuck pastry between pears and side of pan.
Step 6
Bake tart for 35 minutes or until pastry is browned and puffed. Cool for 5 minutes, then turn tart onto a platter.
Step 7
Sift flours into a large bowl; coarsely grate butter over flour. Using your fingertips, rub butter strands into flour.
Step 8
Gradually add ²⁄³ cup (160ml) chilled water, mixing with a flat-bladed knife until mixture just comes together.
Step 9
Transfer dough to a lightly gluten-free floured surface; shape into a disc. Enclose in plastic wrap; refrigerate for 1 hour before using.
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