alice waters', the art of simple food, cookbook is my cooking bible these days. she has a very basic tart recipe (flour, butter, salt and cold water) that is for both savory and sweet tart/Gillettes. it really questions the myth of crusts being difficult to make, i feel like i was reborn. anyway.....
i have been digging the pears and apples this season and can't stop making these treats. my intention's are to share with our friends and neighbors, but i tend to just want to take one little bite to make sure it is as good as the last one and you know the rest of the story. i still share, but usually a 1/2 portion.
it is as simple as rolling out the crust, spreading some apricot or any preserve over the bottom of the crust, cutting the fresh fruit, sprinking a bit of sugar and drizzling a wee bit butter over the top and crust edges, putting a healthy tablespoon of the preserve on top of the fruit and baking for 1 hour.
next time your in the "hood", i promise to whip one up.