Mix the flour with the butter and salt, using a fork or your fingers.
Add the water and knead further until the dough is homogeneous.
Roll the dough into a ball and cut it in two. Set one part aside, in the fridge or freezer, for another time.
Let the dough for the tart rest in the fridge for half an hour, until the butter has hardened again.
Half an hour later
Preheat the oven to 180 °C.
Roll out the dough on a floured surface. The shape doesn't need to be lined: it's a 'keep it simple' tart.
Place a sheet of baking paper on the oven rack and slide the dough onto it.
Slice the pear (with skin and core!) into very thin slices, using a slicer or a sharp kitchen knife.
Arrange the slices on the dough, sprinkle some cane sugar over it, and slide it into the oven.
Bake for 13 minutes. For the last 5 minutes, set the oven to extra heat from below, so the dough bakes thoroughly.
Tips
No pear in the house? With other seasonal fruit it works just as well. If it concerns very sweet fruit, such as ripe plums, then squeeze out a few drops of lemon. Also try it with Mango, Kiwi or Lychee. Sprinkle some grated coconut or almond powder on the dough, before you put the pear on it, that gives extra taste. You can also perfectly turn this pear tie into a savory version, with a bottom of cheese: fresh goat cheese, all variants of feta cheese, also the cow's milk version that you will find in the Turkish store, Talggio or young Parmesan cheese.
