1 1/4 cup All-purpose flour
1/2 tsp salt
1/2 tsp sugar
1 stick (1/2 cup) cold unsalted butter cut into small cubes
1/4-1/2 cup of ice water
1 egg white
course sugar for sprinkling
2-3 firm ripe pears peeled and sliced
1 tsp ground cinnamon
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 cup (1 stick) butter
1/4 tsp salt
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. (You can also do all this with two knives or a pastry blender.)
Flatten dough into a round disc and cover with plastic wrap. Chill for at least an hour.
For toffee sauce:
Combine all ingredients in a medium sauce pan. Simmer on low until butter is melted and sugar is dissolved. Raise heat to medium and cook for 8-12 minutes, stirring occasionally until sauce has reduced to about a cup.
When dough is chilled, on a well-floured surface, roll it out into a 10-12 inch round. Gently move it to your baking sheet. Arrange pears around the inside, leaving a 2 inch border around the edge. Fold the edges in, overlapping each over the other like an accordion. Sprinkle cinnamon over the pears and brush or drizzle them with about 1/4 cup of the toffee sauce.
Bake at 375 for 45-50 minutes or until fruit is bubbly and crust is golden and firm. (You really want the bottom to crisp up so don't take it out too soon. I baked it on my pizza stone). Cool slightly and drizzle with more toffee sauce. (You may have some leftover- it would be delicious on ice cream!)