Fall season speaks apples, pears and cranberries and this is an easy recipe to appreciate this time of year and bring you into the fall season. It’s not too sweet or too tart. I made this in more of a crostini style. You can make it with puff pastry as well. If you watched my video for this recipe, I originally made the crust with a combo of all purpose flour and another flour that was not processed. Unfortunately the crust ended up a little dry and too crumbly. So I made it again with just
all purpose flour. It came out perfect. So it’ll be back to working with this other flour more. The fruit stays firm with a little bite and it’s just sweet enough. Happy Fall! Happy Baking.
3 Apples, peeled, cored and sliced and each slice cut in half
2 Pears, peeled and sliced and each slice cut in half
½ cup fresh or thawed frozen Cranberries
3 Tbsp sugar
1 tsp Cornstarch
¼ cup Sugar
¼ cup Brown Sugar
1 Tbsp Cornstarch
¼ tsp Ginger
1 tsp Cinnamon
¼ tsp Allspice
1 Egg, beaten
1 tsp Water
Preheat the oven 425 degrees.
Preparing the tart crust. In a bowl or food processor, add the flour, sugar and salt and whisk together. Add the butter and with a pastry cutter or food processor cut in the butter. When the flour butter mixture looks like coarse sand add in the yoke and about 6 Tbsp water and mix until just incorporated. If the mixture doesn’t come together and looks dry add in one Tbsp of water at a time till flour mixture, when pinch comes together easily. Form into a disk and wrap with plastic wrap and put in the refrigerator
Prep the fruit. Peel and core the Apples. Slice apples about a ¼ inch and cut each slice in half. Place in a bowl. Peel and core the Pears. Slice each pear about ¼ inch and cut each slice in half and place in the bowl of apples.
Add the sugar, Cranberries and cornstarch to the fruit bowl and mix together. Set aside.
In a small bowl, add in the sugars, cornstarch, ginger, cinnamon and allspice and whisk together.
On a flour surface, pat down the dough and roll out into a round disk, about 1/8 – but no more than ¼ inch thick. This is a rustic tart so don’t worry if it’s not perfectly round. Place the dough on a parchment lined baking sheet. Add the fruit, leaving about 2-2 1/2 inches around the edges to fold over the dough. Sprinkle the sugar mixture over the fruit. Fold over the dough, pinching the edges together, if needed, to partially cover the fruit.
In a small bowl add the egg and a few drops of water and whisk together. Brush the edges of the crust with the egg mixture. If desired, sprinkle the edges of the crust with a little sugar.
Place the tart into the oven and bake for about 10 minutes. Reduce heat to 375 and bake for another 30 minutes until golden brown. When done, place the tart on a wire rack and let cool for about 20 minutes. Serve warm with whip cream or ice cream.
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