For the crust:

I used the food processor but you may do this by hand too. I also find that keeping the flour and the oil in the fridge to chill before using them to make the dough helps.

Pulse the flour, sugar, salt and oil a couple of times it it resembles bread crumbs. Add the water one tbsp at a time and pulse a couple of times. If doing this by hand, make sure you handle the dough to the minimum possible and do not knead the dough.

Put his crumbly looking dough onto your work surface and bring together, with your hands, to form a ball. Wrap in cling film and refrigerate it for about an hour.

Make the filling during this time.

For the filling:

I used an Indian variety of pears which are very crunchy and these need cooking. If you are using a softer variety of pears, the pears do not require cooking. In this case, just mix all the ingredients for the filling together and use.

This is how I made my filling.

Put the sliced pears in a pan with a tbsp of water and all the other ingredients except the flour. Cook till the sugar melts, everything is well blended and the pears are a bit soft. Allow to cool to room temperature.

Putting the galette together:

Take the dough out of the refrigerator and roll the dough between two sheets of parchment or lightly greased aluminium foil, into a circle about xbcu201d thick.

Slowly peel off the parchment or foil and place the dough circle on a baking sheet.

Mix the flour into the cooled filling and place this filling in the centre of the dough circle, spreading it out a little leaving 2u201d free at the edge. Pull up the dough and loosely fold the edges around the filling leaving the middle open.

Bake at 190C for about 40 minutes till the crust is golden brown.

Melt the apricot jam and water to form a glaze. Brush over the hot fruit filling.

Serve warm or cold.