Mix the flour, sugar and salt together. Cut the butter into small cubes and rub into the flour until it resembles a fine crumb. Add the eggs and mix in. Then add the water a bit at a time until it makes a soft dough. depending on the size of the eggs and the brand of your flour you may need to add more, so judge it and add as much as needed until the dough comes together into a soft dough. I will be around 1 or 2 tbsp.
Press the dough into a large flat disk and cover in plastic wrap and chill. See step by step assembly photos in the post above
Slice the pears in half and remove the cores with a spoon. Roll small balls of marzipan and add these into the holes.
Cut the dough into four, Roll out one portion of the dough and place one of the pear halves on top to one side. (see images)Cut around the pear leaving a small lip around the edge. brush around the edge with a beaten egg then cut a larger piece of pastry to cover the top. Drape the pastry over gently with out stretching it and press it around the pear. Cut around the edge leaving a small lip of pastry, turn pears over and gently tuck the the lip underneath so you can't see it. (see assembly photos above)
Make some leaves by rolling out some more pastry and cutting it with a knife or a cookie cutter. Then make a stem and attach it. My tip to shape the leaves in a way that they dont fall flat in the oven is to roll up small balls of dough and add them underneath the leaf.
Chill covered on a lined tray in the fridge for least 30 minutes to rest. Longer if you wish.
Pre heat the oven to 180c 350f
Brush with beaten egg and make a some small air holes around the edge. sprinkle some demerara sugar and bake for approx. 35 minutes or until golden. Some may crack, I found that the ones that had time to rest in the fridge and had a few little air holes to allow the steam to escape didn't.
Serve with warm caramel sauce and ice cream. you can use store brought caramel sauce and heat it in a pan, or make your own.