Slice rhubarb on the bias creating 1/4-inch slices. Peel and slice the pears. Then, toss in a bowl with the brown sugar, spices, jam and orange.
Set aside to marinate.
Combine flour, sugar, salt and enough water to form a ball. Allow to rest for 20 minutes.
Roll into a rectangle, about 1/4-inch thick.
In the center third of the rectangle, disperse the diced butter. Fold-in the side, as if folding a letter.
Roll dough out again to 1/4-inch thickness, and repeat the same folding procedure. Roll out and fold one more time, then refrigerate the dough for another 20 minutes.
For a free-form look, roll dough out into 9-inch circles, place rhubarb filling in the center and crimp the edges. Brush the dough with a beaten egg, and bake in a 425 degree F. oven for 15-18 minutes.