Place an oven rack on the center shelf of the oven and preheat to 375 degrees F. Remove dough from refrigerator and let sit at room temperature while you prepare the filling.

In a large bowl, combine the brown sugar, cornstarch, cinnamon, salt, and lemon juice.

Peel, halve, core, and thinly slice the pears. Add to the bowl and toss to coat.

Place the dough on a lightly floured parchment sheet and roll into a circle approximately 12-inches in diameter. Transfer the parchment sheet to a baking pan.

Leaving a 2 to 3-inch diameter around the edge, arrange the pears in circles, starting from the outside with larger slices and moving toward the center. Drizzle any remaining liquid from the bowl on top. Fold the dough over the pears.

In a small bowl, whisk together the egg with 1 tablespoon of water. Brush the exposed dough with egg wash and sprinkle with turbinado sugar, if using.

Baking until the crust is golden brown and the pears are tender, 30-35 minutes. Cool completely on the baking sheet.

In a small bowl, combine the apricot jam with 1 teaspoon of water until smooth. Brush the glaze over the pears. Lightly sift confectioners’ sugar on top, if using.

Slice into wedges and serve.