Apple-Pear Tart
A pie or pizza recipe for Apple-Pear Tart.
Ingredients
- 5 very ripe medium cooking apples, peeled, cored and chopped, 5 cups
- 2/3 cup sugar
- 1/3 cup dry white wine
- 0.3 cup butter
- 1/8 tsp ground cinnamon
- 1 tbsp quick-cooking farina
- 0.3 cup Kirsch or cherry liqueur
- 0.5 tsp vanilla
- 0.3 cup dry white wine
- 0.3 cup apricot preserves
- 1 tsp sugar
- 1/8 tsp ground cinnamon
- 2 medium cooking apples, cored and sliced
- 2 medium pears, peeled, cored and sliced
- 1 tbsp cognac or brandy
- 15 minutes more or till golden; set aside.
- sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced
- 1 cup all-purpose flour
- 0.3 tsp salt
- 0.3 cup cold butter
- 1 tbsp shortening
- 1 egg yolk
- 2 tablspoons cold water
Instructions
- 1
Basic Rich Pastry Dry beans
- 2
For tart shell, prepare Basic Rich Pastry: On a lightly floured surface roll pastry dough to a circle 12 inches in diameter. Fit dough into a 10 or 11 inch flan pan with a removable bottom; press bottom and sides gently to remove air bubbles. Turn the overlapping dough edges to inside; press against sides of pan. Prick sides with fork. Line the bottom and sides of pan with heavy-duty foil and dry beans. Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to
- 3
For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes or till apples are tender. Slowly sprinkle farina over apples; stir constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till mixture is thickened; stir frequently. Remove from heat; stir in Kirsch and vanilla. Cool slightly. Spread in bottom of baked tart shell. In a small saucepan combine the 1/4 cup wine, apricot preserves, 1
- 4
apples and pears. Cook about 7 minutes or till apples are translucent. Drain, reserving liquid.
- 5
Apple-Pear Tart Arrange apple slices in a circle and pear slices in rows. Cook reserved liquid till reduced to 2 tablespoons; stir in cognac. Spoon over fruit. Serves 10. Basic Rich Pastry
- 6
Combine flour and salt. Cut in butter and shortening with a fork or pastry cutter until mixture resembles coarse crumbs. Make a well in the center. Beat together egg yolk and water. Add to flour mixture. Using a fork, stir just till dough forms a ball. Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clear plastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigerator before rolling. Makes one 10 inch shell.