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1
Preheat oven to 375F (190C).
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2
Add pear slices, 1 teaspoon all-purpose flour, 1 1/2 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl, gently toss until evenly coat.
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3
Add 13 cup all-purpose flour, whole wheat pastry flour and the remaining 1 tablespoon sugar in a medium bowl, whisk until well blended.
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4
Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal.
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5
Sprinkle oil over the mixture and stir with a fork until evenly combined.
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6
Stir in 1 tablespoon water and stir until the dough just stays together when pressed with a fork, add up to another extra tablespoon of water if the dough feels too dry.
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7
Line a work surface with parchment paper or a baking mat, generously dust with flour and transfer the dough onto it.
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8
Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if needed to prevent sticking.
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9
Transfer the crust to a baking sheet lined with parchment paper or baking mat.
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10
Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge.
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11
Spoon any remaining pear juice over the slices.
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12
Pick up the edges of the crust by using a spatula and fold over the pears.
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13
The crust should not touch in the center.
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14
Bake until lightly browned and bubbling, 38 to 42 minutes.
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15
Let cool for about 15 minutes.
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16
Slice and serve.
