Free-Form Apple Or Pear Tart

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   1. Combine flour, salt and sugar in a food processor; pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter and flour are blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball; wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes).

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   2. Preheat oven to 400 degrees. Roll or pat dough into a 10-inch circle; it can be quite crude in shape. Place it on a cookie or pizza sheet, preferably nonstick. Arrange fruit slices on top, right out to edges; make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it.

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   3. Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with creme fraiche, whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.