This pastry can be made ahead of time and should be good for about three days in the fridge.

Serves 4
200g of plain flour
3 tablespoons sugar
1/2 teaspoon salt
140g of chilled butter, cut into pieces
1 large egg yolk
1 tablespoon apricot brandy

4-5 ripe pears pealed, cored and chopped into rough slices
1 tablespoon of brown sugar
1 tablespoon of plain flour
Cool whipped cream and a little icing sugar to serve
Add the flour, sugar, salt and butter to a mixing bowl.

Using your fingertips, combine the dry ingredients with the butter, until it resembles coarse bread crumbs. This can be a little worrying, but don’t worry the mixture will come together. Add the egg yolk and apricot brandy to the mix and form the dough using your hands. Cover the dough in clingfilm and place in the fridge to chill for at least 30-40 minutes.

Preheat the oven to 190oC/Gas mark 5.

Place the pears in the mixing bowl and toss with the sugar and flour. Remove the clingfilm and place the dough in between two sheets of greaseproof paper. Roll out the pastry until you have a large disc. Transfer the pastry disc to a baking tray and remove the top sheet of greaseproof paper.

Add the pears to the centre of the pastry and using the sides of the greaseproof paper fold the sides up and over the pears. Place on a baking tray and bake for 20-30 minutes.

Serve with a dollop of thick, cool whipped cream and dust with a little icing sugar.