Kate Neumann, mk restaurant, Chicago Yield: Approximately 16 servings. PASTRY DOUGH: 3 2⁄3 cups all-purpose flour 2 Tbsp. sugar 1 tsp. salt 10 1⁄2 oz. unsalted butter, cold and cubed 1 egg, cold approximately 1⁄4 cup ice water FILLING: 3 or 4 firm but ripe pears (such as Anjou), peeled, chopped into 1⁄4 ” pieces 1 1⁄2 tsp. candied ginger, in 1⁄8 ” pieces 1⁄4 cup light brown sugar 2 Tbsp. creme fraiche or sour cream 1 ...
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