Method

• 1.
  For the pastry, place flour, icing sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. With the motor running, gradually add ¼ cup (60ml) chilled water and whiz until smooth. Form into a disc and enclose in plastic wrap, then chill for 30 minutes.
• 2.
  Meanwhile, to make the filling, place the pear, apple, lemon juice, caster sugar, liqueur, cinnamon, ginger, vanilla and ½ cup (125ml) water in a large saucepan over medium heat. Stir well to combine, then cook for 12 minutes, or until fruit is softened but still firm. Remove the pan from heat and set aside to cool.

• 3.
  Preheat the oven to 200°C/180°C fan-forced. Grease a 20cm round springform cake pan.
• 4.
  Remove one-quarter of the pastry and reserve in the fridge for the top. Roll out the remaining pastry between two sheets of baking paper until 5mm thick, then use to line the base and sides of the cake pan. Prick the base with a fork, then freeze tart case for 10-15 minutes until firm. Line with baking paper and pastry weights, then bake for 20 minutes or until pale golden.
• 5.
  Meanwhile, whiz the hazelnuts in a food processor until coarse crumbs, then combine with the brown sugar and extra 1 tbs flour.
• 6.
  Remove weights and baking paper, then scatter over the hazelnut mixture and spoon in the pear filling. Roll out the remaining pastry until 5mm thick. Cut into two 20cm strips, then arrange in a lattice pattern over filling. Brush the edges with a little cold water, then press to seal, trimming the excess.
• 7.
  Brush pastry with eggwash, then bake for 20-25 minutes, until pastry is golden. Cool pie slightly in pan, then remove and serve warm with whipped cream.