Method

Pastry
Mix the flour and salt together in a mixing bowl. Using your fingertips, rub the cold butter into the flour mixture until it resembles coarse breadcrumbs. Add the water and mix to form a dough.

Roll out the dough on a lightly floured surface, into a rectangular shape. Grate half the frozen butter and scatter it over the sheet of pastry. Roll up the pastry into a long cylinder and roll it out into a rectangle again. Grate the rest of the butter and repeat the process as you did with the first batch of grated butter. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.

Filling
Heat the butter and sugar in a large ovenproof or cast-iron pan over medium heat. Allow it to bubble away for 2 minutes. Add 3 Tbsp (45ml) of water if caramel becomes too thick and sticky. Add the pears, cover them with the sauce and let them cook for 5 minutes. Remove the pan from the heat and cool for 10 minutes.

Preheat the oven to 180 °C.

Roll out the pastry (about 0.5cm thick) to form a lid that is large enough to cover the pears. Cut it into a neater circle if necessary. Push the sides of the pastry into the pan and make sure all the pears are covered. Cut two small slits in the pastry to allow steam to escape. Bake for 35–40 minutes until the pastry is golden and crisp.

Turn out the tart onto a serving platter. Crumble the blue cheese on top and scatter the basil over just before serving. Serve warm or at room temperature.