in a bowl, combine the all-purpose flour and salt.

Cut in the butter until the mixture resembles coarse breadcrumbs.

Add 6 tablespoons of ice water and stir and press together to form a dough. If the mixture is very dry and crumbly, add a little more water, a teaspoon at a time, until the dough just holds together.

Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for at least I hour.

When the dough is chilled, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the pecans, brown sugar, and butter.

With a melon baller or small spoon, scoop out the core out of each half of the Butterscotch Pear and make a tablespoon-sized hole.

Firmly pack the holes with the pecan mixture.

Divide the pate brisee into 6 equal pieces.

On a floured surface, roll each piece of dough into a 1/8-inch (3mm) circle.

Place a pear half, cut-side up, in the center of the pastry circle.

Wrap the pear completely in pastry, overlapping and pressing to seal the openings. Cut off any extra pastry and set aside.

Place the pastry-wrapped pear, seam side down, on the prepared baking sheet, and repeat with the remaining pears.

Gather and roll any scraps and cut out decorative leaves. Attach the pastry leaves to one end of the pears with a touch of egg wash.

Brush the pastry all over with an egg wash and sprinkle with granulated sugar.

Bake the pears for about 30-35 minutes, until the pastry is golden brown. Let cool for about 20 minutes.

Serve warm with a generous drizzle of Salted Caramel Sauce.

Pear dumplings are best served warm the day they are made. Any leftovers can be stored at room temperature, loosely covered for up to one day. Reheat in a 300°F (150°C) oven for 15 minutes before serving.