Pear or Apple Tart

1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
2 pounds Apples OR Pears peeled, cored, and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar

Preheat oven to 400.

MIX flour, sugar, and salt in a large bowl; add butter. Blend in a mixer until dough forms into pea-sizes balls

Drip in water, stir, then drip in more, until dough holds loosely together, and you can roll dough into a ball. Flatten into a 4 in round disk and refrigerate. After 30+ minutes remove it from the fridge and allow to soften until malleable but still cold. On a lightly floured surface, roll into a 12-inch circle about 1/8 inch thick.

Place dough in a 9-inch round tart pan.

Overlap apple or pear slices on dough in a ring up to the sidesof the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges.

Brush the apples/pears with melted butter and onto dough edge. Sprinkle 5 tbs sugar over dough and fruit.

Bake in center of oven edges brown and fruit is soft (shorter time for pears, about 45 minutes).

Rotate tart every 15 minutes.

Remove your tart from ovenand place onto a cooling rack.

Recipe adapted from Smitten Kitchen