Pulse the flour, sugar and salt in the bowl of a food processor to combine. Add the butter and pulse until the dough has some pea-sized pieces of butter still visible (or make by hand in a large mixing bowl, combining dry ingredients first, then cutting in butter with a knife or pastry cutter, and then mixing in egg and water until just combined).

Add the egg first, pulse once or twice to combine, then add water a tablespoon at a time, and pulse until the dough just comes together; you may not need all the water. Form the dough into a disc, wrap in parchment paper and let chill in the refrigerator for about 15 minutes.

Cut pears in half lengthwise, core, and then slice into 1/8-1/4 inch slices.

Press into an 11” tart pan.

Lay pear slices, slightly overlapping, in concentric circles over tart crust and sprinkle the sugar over the pears.

Bake in preheated 350°F oven for 40-50 minutes, until pears are golden and softened. Depending on how juicy your pears are, it may need a bit longer; if the filling still looks a bit wet after 50 minutes, you can leave the tart in the oven, with the heat turned off, until filling has caramelized and is no longer runny.