Instructions: About 1 hour before serving or earlin in day:

1.In large bowl, stir 2/3 cup flour, 1 Tsp. sugar, and 1/8 Tsp. salt.

With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.

2. In cup, mix vinegar and 1 Tbsp. cold water. Add vinegar mixture to flour mixture, 1 tsp. at a time, mixing lightly with a fork until dough is just moist enough to hold together. Pat dough into 4" round; wrap in plastic wrap and place in freezer while preparing filling.

3. Peel and core pears; cut into 1/4 inch thick slices. In medium bowl, toss pear slices with currants, lemon juice, cinnamon, 3 Tbsp. sugar and 1 Tabp. flour. Set aside.

4. Preheat oven to 400 degrees. On well floured large cookie sheet with floured rolling pin, roll dough inot 10" round. With spatula, loosen round from cookie sheet. Mound pear mixture in center of dough round; fould dough up around pears, leaving a 2 1/2" opening in center. Brush crust with milk; sprinkle with 2 Tsp. sugar.

5. Bake tart 20 minutes. Mix chopped pecans with 1 Tbsp. sugar; sprinkle opening in cneter with pecan mixture. Bake tart 10 minutes longer or until crust is browned.

6. Cool tart on cookie sheet on wire rack 10 minutes. Serve tart warm, or cool tart completely to serve later.

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