Pear-and-nectarine tart

My parents brought me a big box of homegrown fruit when they came to town, and while it was immensely satisfying to bite into beautifully sun-ripened, organic, and free nectarines and Asian pears (take that, Whole Foods Westwood!), I also realized that I wouldn't be able to eat them all before they started going bad.  Clearly the solution was to invite people over to help consume the fructose bounty, and so two Mondays ago, after the first day of real classes, I baked a pear-and-nectarine tart.  The recipe was Amanda Hesser's, the proportions for which I tripled to fill an 8x8 square pan and a 9x13 rectangular pan.  I reduced the topping by about 1/3, and didn't miss it since the crust was on the thick side.

Pre-baking:

Post-baking: