Tart Shell:

1 1/3 c. flour
3 tbsp. sugar
1/4 tsp. salt
7 tbsp. cold butter (do not substitute)
2 to 3 tbsp. ice cold water

Filling:

3/4 c. sugar
1/2 tsp. lemon juice
1/4 c. flour
4 medium ripe pears, peeled and sliced
1/4 tsp. salt
1 tsp. cinnamon
1 tbsp. butter

Combine flour, sugar and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork; form into a ball. Chill about 15 minutes. Roll out to a 14-inch circle and transfer to a 14-inch pizza pan. Combine sugar, flour and cinnamon. Add pears and lemon juice. Toss to coat. Spoon over pastry to within 2-inches of edges. Dot with butter. Fold edges of pastry over pears (pastry will cover the pears just around the edges like a collar).

Bake at 375°F for 35 to 50 minutes or until golden brown. Absolutely delicious!