Firstly make the pastry; make sure the butter is slightly softened and rub together with the flour until you have a breadcrumb consistency. Then add the egg and mix together again. Add a couple of sprinklings of water to make a clean dough. Do not over mix.
Shape into a flat cylinder, wrap and chill for an hour. When the hour is nearly up, peel, de-core and cut the pears and apples into wedges. Mix in a bowl with the sugar and cinnamon.
Preheat the oven to 200°C/375°F. Roll out the pastry in a circle and then lay on to a lined baking tray.
Pile the fruit in a circle on top of the pastry (leaving a 2 inch space, around the outside) and randomly fold over the edges, to form a rustic pie edge.
Brush the pastry with some egg yolk or milk. Place in the oven and cook for 30 minutes or until golden brown and cooked throughout.
Take out of the oven and cool. While this is cooling you can make a caramel with the pine nuts.
Start by heating the sugar and butter in a small saucepan or frying pan. When the butter is melted, swirl around the pan and continue cooking until golden. Add the pine nuts and a pinch of salt, stir to coat and drizzle over the Gallette. Serve with low fat crème fraîche.