Apple-Pear Tart
This elegant Apple-Pear Tart combines two distinct textures: a thick, spiced apple-pear compote base made with farina and Kirsch, topped with beautifully arranged slices of fresh fruit glazed in a cognac reduction. The flavor profile is a delightful balance of sweet, tart, and warm spices like cinnamon, with the nutty richness of the pastry providing the perfect foundation. It’s an impressive yet approachable dessert that shines at autumn gatherings, dinner parties, or as a special weekend treat. The combination of cooked and fresh fruit offers complexity, while the apricot glaze adds a glossy finish and extra fruitiness.
Description
This elegant Apple-Pear Tart combines two distinct textures: a thick, spiced apple-pear compote base made with farina and Kirsch, topped with beautifully arranged slices of fresh fruit glazed in a cognac reduction. The flavor profile is a delightful balance of sweet, tart, and warm spices like cinnamon, with the nutty richness of the pastry providing the perfect foundation. It’s an impressive yet approachable dessert that shines at autumn gatherings, dinner parties, or as a special weekend treat. The combination of cooked and fresh fruit offers complexity, while the apricot glaze adds a glossy finish and extra fruitiness.
Ingredients
- Basic Rich Pastry (see below)
- dry beans (for blind baking)
- 5 cups very ripe medium cooking apples, peeled, cored and chopped
- 2/3 cup sugar
- 1/3 cup dry white wine
- 1/4 cup butter
- 1/8 teaspoon ground cinnamon
- 1 tablespoon quick-cooking farina
- 1/4 cup Kirsch or cherry liqueur
- 1/2 teaspoon vanilla
- 1/4 cup dry white wine
- 1/4 cup apricot preserves
- 1 teaspoon sugar
- 1/8 teaspoon ground cinnamon
- 2 medium cooking apples, cored and sliced
- 2 medium pears, peeled, cored and sliced
- 1 tablespoon cognac or brandy
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter
- 1 tablespoon shortening
- 1 egg yolk egg yolk
- 2 tablespoons cold water
Directions
- 1 Combine flour and salt. Cut in butter and shortening with a fork or pastry cutter until mixture resembles coarse crumbs. Make a well in the center. Beat together egg yolk and water. Add to flour mixture. Using a fork, stir just until dough forms a ball. Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clear plastic wrap and chill 20 minutes in freezer or 2 1/2 hours in refrigerator before rolling.
- 2
On a lightly floured surface, roll pastry dough to a circle 12 inches in diameter. Fit dough into a 10 or 11 inch flan pan with a removable bottom; press bottom and sides gently to remove air bubbles. Turn the overlapping dough edges to inside; press against sides of pan. Prick sides with fork.- 3
Line the bottom and sides of pan with heavy-duty foil and dry beans. Bake in a 400°F oven for 20 minutes. Remove foil and beans. Bake 10 to 15 minutes more or till golden; set aside.- 4
In a saucepan combine 5 cups chopped apples, 2/3 cup sugar, 1/3 cup wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes or till apples are tender. Slowly sprinkle farina over apples; stir constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till mixture is thickened; stir frequently. Remove from heat; stir in Kirsch and vanilla. Cool slightly. Spread in bottom of baked tart shell.- 5
In a small saucepan combine the 1/4 cup wine, apricot preserves, 1 teaspoon sugar and 1/8 teaspoon cinnamon. Bring to boiling; add sliced apples and pears. Cook about 7 minutes or till apples are translucent. Drain, reserving liquid.- 6
Arrange apple slices in a circle and pear slices in rows on top of the compote. Cook reserved liquid till reduced to 2 tablespoons; stir in cognac. Spoon glaze over fruit.NoteStore covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Serve at room temperature for best flavor.
If Kirsch is unavailable, you can use a neutral cherry brandy or omit it and add a bit more vanilla. For the pastry, you can use all butter instead of butter/shortening for a richer flavor, though shortening helps keep it tender.
You can use all apples or all pears for the sliced topping if preferred. Other stone fruits like plums or peaches work well in the glaze step during their respective seasons.
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