• Take the dough out of the freezer or prepare it in advance.

For the compote

• Cut 2 apples and 1 pear into small pieces.
  2 apples, 1 pear
• In a pan: add the apple, pear, water, sugar, vanilla, and butter, then let simmer, covered, for 20 minutes. Stir from time to time.
  20 ml of water, 30 g of unsalted butter, 30 g of sugar, 5 ml of vanilla extract
• Remove from heat and, using a potato masher, fork, or hand blender, mash/blend the mixture into a compote.
• Set aside for assembly.

For the top of the tart

• Cut the apples and pear into slices (not too thick, not too thin).
  2 apples, 1 pear
• (Optional) Mix the fruit with the juice of half a lemon.
  1/2 lemon
• Set aside for assembly.

For the glaze

• Melt the butter.
  30 g of unsalted butter
• Add honey or sugar and mix well.
  20 g of honey or sugar
• Set aside for assembly.

To make the tart

• Preheat the oven to 340°F or 170°C.
• Using a rolling pin, roll out the dough into a thin circle.
• Place the compote in the center.
• Take the fruit slices and arrange them in a rosette over the compote, starting with the outer circle. Place a few slices in the center to raise the central rosette.
• Use the mixture of melted butter and honey (or sugar) and brush it over the apples with a kitchen brush.
• Bake for 50 to 60 minutes.