Winter Apple & Pear Tart | Recipeish | Gustus Vitae
- 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.
For the Crust
- 1 1/4th Cups Flour
- 10 Tbs Unsalted butter / 1 1/3rd sticks
- 1 Tsp California Sea Salt
- 3 Tbs Vanilla Bean Cane Sugar
- 1 Egg
For the Filling
- 2 Golden delicious apples
- 2 McIntosh apples
- 2 Red anjou pears
- 2 Bartlett pears
- 2 Full tins Salted Chocolate Cane Sugar
- 1 Lemon
For the Glaze
- 1/3rd Cup distilled water
- 1/3rd Cup Vanilla Bean Cane Sugar
- 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, like this handsome number from Emile Henry, 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.
If you'd like to get your hands on this handsome rectangular tart dish, use code GV20 for 20% off at https://www.emilehenryusa.com/