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.