Apple and Pear Rustic Tart aka Crostadas
While apples and pears are hitting their peak in the markets - Farmers' Markets preferably, get thee to buying some now! And then put your pie dough making skills to the test and make a few rustic style tarts using the best of the season's fruits. I made these apple and pear tarts/tartlets for an Autumn Harvest Dinner Party class I taught a few weeks back. Thought I'd share the recipe with you as these are easy to make and so worth the effort. If making pie dough is too much to take on, but honestly, it is easy, the trick is to be as gentle as you can with the dough and barely work it; let it rest and then roll it out. You can use a store bought dough. I've even seen dough in Trader Joe's in the frozen section. Since the tarts are rustic there's no fussing with a double crust or trying to get the dough to look all pretty in the pie pan.
Apple and Pear Rustic Tarts Pie Dough Ingredients:
- 1 1/2 Cup All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 1 Stick Unsalted Butter - cut into cubes and chilled
- 1/4 Cup to 1/2 Cup Ice Cold Water
- 1 Large Ripe Pear - peeled, cored and cut into thin slices 1/4 of inch thick or thinner
- 2 Apples - such as Ginger Gold and Golden Delicious (1 Sweet/1 Tart) - peeled, cored and cut into thin slices - 1/8 inch thick or thinner
- Juice of 1 lemon
- 2 Tablespoons All-Purpose Flour
- 1/4 Cup Sugar PLUS 1 Tablespoon of Sugar for Sprinkling
- 1 Dash of Freshly Grated Nutmeg
- 1/2 Tablespoon Cinnamon
- Pinch of Salt
- 1 Tablespoon Unsalted Butter - cut into small pieces
- In a food processor fitted with the dough blade - pulse the flour, sugar and salt in the food processor until combined.
- Add the butter and pulse until the mixture resembles coarse meal and there are pea-sized pieces of flour and butter combined.
- Slowly add in the ice-cold water, a few drops at at time; pulse until moist clumps form. If the mixture is too dry, add a bit more ice cold water.
- Gently gather the dough into a ball and flatten into a disk. Wrap the disk in plastic and chill at least 1 hour or up to 2 days. Dough disk can be frozen for 3 months, tightly wrapped in several layers of plastic wrap.
- Preheat oven to 375 degrees. Position rack in center of oven. Prepare a sheet tray by lining it with parchment paper or a Silpat. Set aside.
- Roll our the dough on a well-floured surface until it is about a 12 inches in diameter - the dough does not need to be a perfect circle - the tart will be rough and rustic. Carefully roll dough onto the rolling pin and transfer the dough to the prepared sheet tray. Chill the rolled dough in the refrigerator while you make the filling.
- Peel, core and cut the pear and apples into thin slices. Add the slices to cold water along with the juice of 1 lemon. Set aside.
- Remove the pears and apples from the lemon water, shaking off as much water as possible. Add them to a mixing bowl along with the 2 tablespoons of all-purpose flour, 1/4 cup of sugar, nutmeg, cinnamon and salt, stirring to combine.
- Take the rolled out disk of dough from the refrigerator; work from the center and carefully layer the apple and pear slices onto the pie dough, leaving a 1/2 inch border from the edge. Continue layering the fruit from the center of the dough to the outer area until all the slices are used or the pie dough is full. Carefully fold up the edges of the dough to form a crust.
- Sprinkle the remaining 1 tablespoon of sugar on top of the fruit & pie dough crust.
- Dot the fruit with the tablespoon of cut-up butter over the fruit slices.
- Bake the tart for 28-33 minutes or until the dough is golden brown and the fruit juices are bubbling.
- Remove the tart from the oven and allow to cool for 15-20 minutes before serving. Serve warm with ice cream, whipped cream or a slice of sharp cheddar cheese. Serves 6 -8.