Pear and Apple Tart

Ingredients:


For the dough

2 1/4 cups unbleached all-purpose flour; little extra for dusting

1/2 cup almond meal

1/4 cup granulated sugar

1/2 tsp. kosher salt

3/4 cup cold, unsalted butter, cut into cubes, preferably European-Style

5 Tablespoons ice water

Cooking Spray


For the sauce

1/4 cup light brown sugar

2 Tablespoons butter

1 teaspoon kosher salt


For the filling

2 sweet apples (I used Honey Crisp), peeled, cored, and thinly sliced

2 medium-ripe pears (I used Bartlett pears), peeled, cored, and thinly sliced

1 Tablespoon all-purpose flour

1/4 teaspoon cardamom

Pinch of kosher salt


For finishing

1 large egg yolk

1 Tablespoon water

1 Tablespoon Turbinado Sugar


Directions:

For the Dough:  In a food processor, pulse the flour, almond meal, sugar, and salt to blend.  Add the cubed butter pieces until the butter looks like tiny peas.  With processor on, slowly add the water into the shoot until it forms a loose ball.  Split the dough in two.  Shape each ball into a flat six-inch disk.  Wrap in plastic wrap and refrigerate until well chilled, at least 1 hour and up to 24 hours.


Preheat oven to 400 degrees.  When ready to prepare the crust, remove one disk from the fridge.  Allow it to warm up a bit, about 10 minutes, in order to make it easier to roll without splitting.  Coat with cooking spray a 9 to 9 1/2 inch fluted tart pan with a removable bottom.


Lightly dust a working surface and sprinkle the top of your disk with flour.  Roll the dough out to a 12 inch diameter.  Using your rolling pin, wrap the dough around it and transfer carefully to your tart pan.  Press the dough into the fluted edges and then roll your rolling pin across the top in order to neatly cut the excess edges off.  Stick in the fridge until you are ready to fill.


For the filling:

Prepare and slice your apples and pears.  Place in a large bowl and sprinkle with flour, salt, and cardamom.  Fill the tart shell  with with apples and pears.


In a small sauce pan, melt two tablespoons of butter.  Stir in brown sugar.  Cook over low heat until the mixture becomes smooth and the sugar has melted.  Pour mixture over the apples and pears in the tart.


Remove second disk from refrigerator and let it warm up a bit.  When ready, roll the dough to about a 10-inch diameter.  Using a pizza cutter, cut the dough into 7 one-inch strips.  Mix the egg yolk and water together.  Using a pastry brush, brush each strip with the egg wash.  Sprinkle turbinado sugar over each strip.  


Carefully, lift three strips and place on top of your fruit mixture for the first layer of strips.  Then, place the next four  across the first strips in a lattice pattern, cinching the ends into the bottom dough to seal.


Cooking:

Bake the tart on a heated cookie sheet until the filling is bubbling and the crust is golden brown for 40 to 45 minutes.  Allow to cool completely before serving.