To make pastry: Using a pastry blender mix flour, salt, sugar and butter until crumbly. Add egg and knead with cool hands until well incorporated. Shape pastry into flattened ball and refrigerate 30 minutes.

Roll out pastry to fit a 10 inch tart pan with removable bottom. Preheat oven to 425°F .

Arrange sliced pears on top of the pastry. Pears should overlap each other.

Sprinkle 3 tablespoons white granulated sugar over pears.

Bake for 25 to 30 minutes until edges of pears are slightly browned and crisp.

Cool slightly, remove from pan and sprinkle with more icing sugar, and serve while still warm.