Today's recipe calls for thinly sliced apples, but we've also prepared it with pears and nectarines. This means you'll want to keep this recipe handy and try it with your favorite fresh fruit filling. It's a relatively simple recipe to prepare; and it makes an elegant dessert, which will be served at our birthday bash this weekend.

But you don't have to wait for a reason to celebrate. Prepare this lovely little tart for dessert tonight and impress your friends, family, or guests with your French pastry skills. You probably have all the ingredients in your pantry right now!

Pre-heat oven to 450-F degrees and assemble your mise-en-place, now. (Mise-en-place defined: French cooking method whereby you arrange each ingredient in the portion and sequence you'll require to prepare your recipe.)

In a large mixing bowl, sift the flour and two tablespoons sugar together. Using either your fingertips, a fork, or a pastry blender, quickly work the chilled butter pieces into the dry ingredients until the mixture appears crumbly. Stir in the cold water and mix quickly to form a soft dough. Do not over mix, or your pastry will be tough and chewy. Shape the pastry into a ball and flatten it slightly. Wrap it in plastic and chill for at least one hour.

Transfer the dough to a lightly floured surface and roll it into a circle about 13 inches across and 1/2 inch deep. Press the dough into a 12-inch shallow baking or pizza pan and trim off any excess dough. Pierce the dough with a fork, all over the surface, for even baking.

Sprinkle the dough with one tablespoon of sugar and arrange the apple slices neatly, in an overlapping circular pattern on the dough. Start from the outside and work your way to the center. Even if the center is a bit higher than the outside layer of apples, it will flatten a bit during baking. If you have a little space in the center, fill it with some finely chopped apple slices. Sprinkle the apples with the remaining two teaspoons of sugar.

Bake the tart for about 20 minutes, or until the apples are lightly browned from the sugar, and soft. Remove the tart from the oven and increase the oven setting to broil. When hot, place the tart under the heat from the broiler for a couple of minutes. The rims of the apple slices should be well browned, but watch carefully so they don't burn.

Remove the tart from the oven and brush the top with melted butter. Cut into pie-shaped wedges and serve warm.