Thursday, October 11, 2012

Pear/Apple Truly A Tart

1      pear; peeled, cored, and thinly sliced
1      Asian pear; peeled, cored, and thinly sliced
1      apple; peeled, cored, and thinly sliced
1/4   cup fresh squeezed orange juice (is there any other kind of juice besides fresh?)
1/3   cup brown sugar (or use less honey, maple syrup, molasses, or agave)
1/2   teaspoon cinnamon
1/4   teaspoon nutmeg
1/4   teaspoon cardamon
11/2 Tablespoon Kuzu (a Japanese starch for thickening; you may use corn starch or
         tapioca starch)
1/2   cup warm apricot jam
1/2   cup chilled butter
1/2   cup cream cheese (I use my homemade yogurt cheese)
11/2 cups flour (I use oat flour for this recipe) if you use wheat; try whole wheat pastry
        flour : )

*You can also try: adding more fruit if needed, vanilla or almond extract, almond paste spread on the dough before filling with the fruit,a pinch of salt to the crust dough.......

For the crust:

Put the butter, cheese, and flour into your food processor and pulse until the mixture resembles crumbs or small peas, if you don't have a food processor, use a knife or pastry blender.  The mixture should form a ball when you squeeze it together.  Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour. (not much longer)

Toss the sliced pears and apples with the juice.  Whisk the sweetener and spices and add to the fruit, set aside.

Preheat the oven to 375.  If making a free forming tart, lightly grease a baking sheet, otherwise set out an 8 inch tart pan.  Roll the pastry out on a lightly floured work surface to form a 10 inch circle; transfer the dough to the tart pan or baking sheet.  Arrange the fruit in a decorative fashion.  If you are using the baking sheet; leave a 2 inch rim of dough and fold it up over the edge of the fruit.  Bake the tart about 30 minutes or until the crust is brown and the filling is bubbly.  Remove from the oven and brush with the apricot jam.

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