Pear Tart

For the pastry:
300 g ‘00’ or plain flour
160 g unsalted butter
160 g caster sugar
1 egg
2 tsp. ground cinnamon
pinch of salt

For the filling:
5 large ripe pears, peeled and sliced
2 tbsp. caster (superfine) sugar
To make the pastry, first sift the flour into a large bowl and rub in the butter using your fingertips. Do this until the mixture looks like fine breadcrumbs.
Add the sugar, egg, cinnamon and salt.
Mix well until you have a ball of dough. This can be done in a food processor.
Cover the dough in plastic wrap and put in the fridge for 30 minutes or overnight.
Pre-heat the oven to 200˚C and butter and lightly flour 25cm loose-bottomed tart tin.
After 30 minutes (if you chilled your pastry from the fridge, divide it in half and roll out into 2 circles. Line the tin with one of the circles of pastry.
Layer the sliced pears into the pastry case, sprinkle over the sugar and top the pie with the second circle of pastry.
Using a fork make some holes into the pastry to let the steam escape.
Bake for around 25-30 minutes or until the pastry is golden.