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Preparation

1. Rub the butter into both flours until the mixture looks like coarse crumbs.
2. Stir in half the sugar and enough ice water to bring the dough together, then chill for 30 minutes.
3. Roll the dough into a rough circle on baking parchment and slide it onto a tray.
4. Toss the plums and pear with the cinnamon and remaining sugar.
5. Pile the fruit into the middle of the dough, leaving a wide border.
6. Fold the border over the fruit in loose pleats and brush the pastry with beaten egg.
7. Bake at 200°C for 35 minutes until the crust is deep golden and the fruit is bubbling.
8. Warm the jam with a splash of water and brush it over the fruit before serving.