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Winter Apple & Pear Tart | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: 1 Large tart.
  • Time Estimate: 1 Hour, including 30 minutes unattended + an overnight.
  • Storage Notes: Best if served warm, will keep, covered, for up to 2 more days.
  • Difficulty: Easy.

This lovely tart brings out the best of late-season apples and pears, presents beautifully, and just between us, is wonderful as a cheat day breakfast on a lazy Sunday. This dish is at its best when using a couple different varieties of apples and pears, slicing them thinly, and arranging in small clusters, so each slice has a few different, complimentary flavors.

Ingredients

For the Crust

For the Filling

For the Glaze


Directions
    • Sift flour into a food processor, along with Vanilla Bean Cane Sugar and California Sea Salt, pulsing several times to combine.
    • Cube butter, and add, along with egg, again pulsing several times until blended.
    • Shift mixture to a large bowl, and begin kneading, adding 4 Tbs of cold distilled water, 1 Tbs at a time, for 4-5 minutes.
    • Roll into a large ball, cover with saran, and refrigerate overnight.
    • Make your simple syrup glaze: bring distilled water and Vanilla Bean Cane Sugar to a boil, stirring occasionally, then allow to cool, and reserve.
    • Preheat oven to 400F.
    • Roll out dough into a roughly 20" x 8" rectangle, then press firmly into a large rectangular tart dish, coming up to around 1/4" below the rim on all sides.
    • Rinse, peel, and core apples and pears.
    • Working with one type of fruit at a time, slice thinly into half moon slices of approximately the same length/height/width, reserving each in separate bowls. 
    • Lightly sprinkle with lemon juice to prevent premature browning, and gently toss with Salted Chocolate Cane Sugar, doing your best not to break the slices while evenly coating each one.
    • Paint vanilla bean simple syrup onto bottom and sides of the crust.
    • Begin filling: take 3-6 slices and arrange, then repeat with another 3-6 of another fruit. If you can, try to incorporate some twists and turns as you fill out the tart.
    • Pack as tightly as you can, then cut remaining slices into smaller pieces to fill any gaps.
    • Finally, paint top with vanilla simple syrup, and pop in the oven, uncovered, for 25-30 minutes, or until fruit is just becoming jammy and some top ridges are beginning to brown.
    • Remove, and allow 15 minutes to cool and firm up. Serve with vanilla ice cream, and devour.
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