Emmanuel Duverneau

1: Add flour, salt, and 3/4 cup cold butter (cut into cubes) to a food processor. Pulse until butter is absorbed (about 10 to 12 one second pulses).

2: Add the remaining cold butter (cubed) and pulse two or three times to combine.

3: Add the cold water until just moistened (you may not need all of the water) and pulse four or five times just until the dough comes together to form a ball. Do not over process.

4: Place the dough on a lightly floured surface and gently knead about 10 times.

5: Lightly flour the dough and a rolling pin. Roll into a rectangle about 12 x 18 inches big.

6: Fold the dough in half, then in half again, and then fold once more. Wrap the dough in plastic and refrigerate for 1 - 2 hours.

7: Preheat the oven to 400°.

8: Line a baking sheet with parchment paper; set aside.

9: In a small bowl, combine the egg and water; beat until well combined; set aside.

10: Thinly slice pears and place them in a large bowl. Add sugar, salt, cinnamon, and cornstarch. Toss to coat all pears; set aside.

11: Gently unfold the puffed pastry and place it on the baking sheet. Layer the pears evenly on the puffed pastry, making 3 overlapping rows, leaving a 1" border around the edge of the pastry.

12: Lightly brush the pastry crust with the egg wash and bake for 10 minutes.

13: Remove from oven and sprinkle blueberries and pear on top. Bake for another 8-10 minutes or until the crust is puffed up and golden brown.

14: While the pastry bakes, make the vanilla glaze. In a small bowl, combine the confectioners' sugar, vanilla, and cream. Whisk until smooth, adding more cream to reach desired consistency.

15: Drizzle the glaze on top. Serve warm and enjoy!