1.  Pastry
3 oz unsalted butter
1 1/2 c flour
1/8 tsp salt
1 tsp lime or lemon zest
juice of  1 lime or lemon
2-4 tbsp ice cold water

Put flour and salt in food processor.  Add chunks of cold butter.  Pulse until butter is in pieces smaller than peas.  Add lime zest, juice pulse again and then add water as need until the dough starts to come together in bits.   Turn out onto sheet of plastic wrap.  Cover with second sheet and then roll out until about 1/8 inch thick and 12-13" in diameter.  Chill in fridge. To place on tart remove plastic from one side, turn over onto tart then peel off the other piece of plastic wrap.

2.  Fruit
4-10 apples(depends on size).  Pears are also good
1 oz(2 tbsp butter)
1 1/2 c sugar- white if you want to caramelize it, brown if you are lazy.  Both are good but taste a little different
2-3 tbsp water


Peel and core fruit and cut into quarters or eighths(for large ones).
Place sugar and water in a large nonstick frying pan and heat until sugar dissolves.  For white sugar keep heating until it turn a golden brown, remove from heat and swirl in the butter, add the apples and cook for 5-10 min until they start to soften slightly.  Remove from heat and arrange while still hot (careful the caramel burns you- I use tongs) in a lightly  oiled  10-12" baking dish or frying pan{a cast iron pan is good or I use a two handled paella pan).  If you want it to look nice arrange the fruit so the rounded part is down.
Cover with the chilled pastry crimping the edges and sticking them to the side of the baking dish.  Bake at 400oF for 15 min then lower heat to 325oF for another 10-20 min or until the pastry is a light golden brown.  Remove from oven and let stand for 5 min then turn over onto serving dish so pastry will form bottom with apples on top.  Be careful because some caramel may leak and gives burns.  If you cool it in th pan it will stick and not come out!