To make the Pâte Brisée combine the flour and salt in a bowl.

Add the butter and use your hands to mix it into the flour until it resembles coarse breadcrumbs.

Add in 6 tablespoons of ice water and stir. Press the mixture together to form a dough. If the mixture is too crumbly add a little more water.

Shape the dough into a flat disk shape and wrap in plastic wrap. Refrigerate for at least 1 hour.

One the dough is chilled preheat the oven to 400 degrees and line a baking sheet with parchment paper.

To make the dumplings combine the pecans, chocolate chips, cranberries, brown sugar, and butter in a medium bowl.

Using a small spoon, scoop out the core of each pear half and make a tablespoon sized hole.

Pack the hole with the pecan chocolate mixture.

Divide the dough into 6 equal pieces.

Roll each piece out on a floured surface to a 1/8 inch thick circle.

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

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

Place the pear, seam side down, on the baking sheet.

If you have any remaining scraps you can roll them out and cut them into decorations.

Whisk the egg in a small bowl and add a tablespoon of water.

Use the egg wash to attach the decorations to the dough.

Brush the egg wash all over the pastry dough.

Bake for 30-35 minutes or until the pastry is golden brown. Allow to cool for 20 minutes.

Drizzle with caramel sauce.