Rustic Pear and Apple Tart
Since it is officially holiday season, I have been dying to try out some new fall-inspired recipes. I started looking through our fridge and pantry to see what I could come up with to test for the holidays. We had a couple of pears and apples so I decided to make a homemade Rustic Pear and Apple Tart!
I found a few recipes online and decided to add some of my own touches to the tart as well. For this recipe, I went with a free-form pie crust, which allows for a more rustic feel. You will need the following ingredients for this recipe:
For the pie crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) chilled unsalted butter, cut into small cubes
- 1 large egg yolk mixed with 2 tablespoons ice water
For the filling
- 2 pears
- 1 large green apple
- 1 tablespoon of lemon juice
- 1 tablespoon plus 1 teaspoon of cornstarch
- 3 tablespoons of light brown sugar
- 1/4 teaspoon of cinnamon
Preheat the oven for 400 degrees
First, make the pie crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining. Sprinkle the egg yolk-water mixture on top and stir with a fork until the dough begins to come together. If needed, add one more tablespoon water. Turn the dough out onto a lightly floured surface and knead. Gather mixture into a ball, then press into a disk and wrap in plastic wrap. Refrigerate for at least 30-35 minutes.
On a lightly floured surface, roll the dough into a circle about 16 inches wide. The circle doesn’t have to be perfect as this is a free form pie and gives it a more rustic feel. Transfer the dough to a baking sheet lined with parchment paper.
Arrange half the apple and pear slices over the dough, leaving a 1 1/2-inch border all around. Once the pears and apples are arranged, brush the dough with eye whites to give the tart a golden brown finish. Then sprinkle the entire pie with one teaspoon of sugar. Bake for 10 minutes on 400 degrees; then lower the temperature to 350 degrees, and bake until golden brown for about 30 minutes more.