Sarasota's Simple Pear and Apple Tart |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I admit ... I'm not much of a baker. I do bake, but I prefer to cook. I can make a great pie crust, and can make a great cake. The question is do I like to. NO. This is my version of baking. I take advantage of a premade pie crust, but please, if you like making your own, go for it. Fresh fall flavors and NO pie pan. This is a rustic tart with tons of flavors. This was actually my ex mother-in-laws recipe, but she made it as a pie and used nuts as a topping. After deciding to make it a tart, I though that my topping I came up with really added some flavor. But either way you make it as a pie or as a tart - it is great. Ingredients:
1 pillsbury refrigerated pie crust |
2 cups pears (thin sliced and peeled) |
2 cups apples (thin sliced and peeled, i like gala or granny smith) |
3/4 cup fresh cranberries |
1/3 cup sugar |
2 tablespoons all-purpose flour |
1/4 teaspoon nutmeg |
1 pinch cinnamon |
1 pinch salt |
1/4 cup all-purpose flour |
1/4 cup brown sugar |
2 tablespoons sliced almonds |
2 tablespoons butter |
1 teaspoon milk |
1 tablespoon sugar |
Directions:
1. Crust - Let the crust come to room temp or at least take the chill off. Line a baking sheet with parchment paper or you can use a baking pad, but parchment is so easy, just too when done and no clean up. Also heat your oven to 425 degrees. I like to sprinkle just a pinch of flour on the pie crust (bottom side) before I put it on the parchment. Then press out the fold lines.
2. Filling - In a medium bowl, add the pears, apples, cranberries, sugar, flour, nutmeg, salt and cinnimon. Mix well.
3. Pie - Put all the filling directly in the center of the pie crust. Leave a couple of inches around the edge.
4. Topping - Mix the flour, brown sugar butter and put over the filling.
5. Finish the pie - Fold over the edges to make a rustic tart and leave a 5 or 6 center open with the filling and topping. Brush with the milk and sprinkle with the white sugar so it makes a nice shiny crispy crust.
6. Bake - 425 for 10 minutes and then reduce to 350 and add the almonds and cook 20-30 minutes until golden brown. (If you add the nuts when you first start baking they can get too brown, so I wait until I reduce the heat). Cool before slicing.
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