Pear and blueberry crumble tart

pastry:
1.5 cups plain flour
2 tbsp caster sugar
125g butter, chopped
1/3 cup chilled water

crumble:
1/4 cup raw sugar
1/2 cup roasted hazlenuts, finely chopped
1/2 cup flaked coconut
2/3 cup SR flour, sifted
80g butter, chopped

filling:
3 firm pears
1 tbsp flour
1 punnet of blueberies or 200g frozen blueberries

1. To make pastry: process flour, sugar, and butter in a food processor until mixture resembles fine breadcrumbs. With motor running, add water and process until mixture comes together. Turn out dough onto a floured surface and knead lightly to form a smooth ball. Cover with plastic wrap and refrigerate for 20 mins.
2. To make crumble: put sugar, hazelnuts, coconut and flour ina medium mixing bowl. Add butter and rub in with your fignertips until mixture resembles coasre breadcrumbs.
3. Preheat oven to 200C. Brush a 5cm deep 18-20 cm fluted loose bottomed flan tin with melted butter. Roll out pastry between 2 sheets of baking paper until 3mm thick. Place pastry in tin and trim excess. Freeze for 10 mins. Line with baking paper and beads and blind bake for 10 mins, remove bead and return to oven for 6-7 mins or golden. Stand on a wire rack to cool.
4. To make filing: peel, core and cute pears into thick slices. Put in bowl and toss with flour. Spread pear and blueberries in pastry case. Sprinkle with crumble and bake for 25-30 mins until golden. Allow to stand for 25-30 mins before serving with cream.