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Nutrition Facts
Serving Size 1 (125g) Recipe makes 8 servings
Calories 245
Calories from Fat 80		(33%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 145mg		6%
Potassium 150mg		4%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 2.9g	11%
	Sugars 24.9g
Protein 1.9g		3%
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Sarasota's Simple Pear and Apple Tart

Recipe #394504 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SarasotaCook
Oct 13, 2009

I admit ... I'm not much of a baker. I do bake, but I prefer to cook. I can make a great pie crust, and can make a great cake. The question is do I like to. NO. This is my version of baking. I take advantage of a premade pie crust, but please, if you like making your own, go for it. Fresh fall flavors and NO pie pan. This is a rustic tart with tons of flavors. This was actually my ex mother-in-laws recipe, but she made it as a pie and used nuts as a topping. After deciding to make it a tart, I though that my topping I came up with really added some flavor. But either way you make it as a pie or as a tart — it is great.

SERVES 8 , 8 Slices (change servings and units)

Ingredients

Pie

1 pillsbury refrigerated pie crust
2 cups pears (thin sliced and peeled)
2 cups apples (thin sliced and peeled, I like Gala or Granny Smith)
3/4 cup fresh cranberries
1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1 pinch cinnamon
1 pinch salt

Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons sliced almonds
2 tablespoons butter
1 teaspoon milk
1 tablespoon sugar

Directions

1
Crust -- Let the crust come to room temp or at least take the chill off. Line a baking sheet with parchment paper or you can use a baking pad, but parchment is so easy, just too when done and no clean up. Also heat your oven to 425 degrees. I like to sprinkle just a pinch of flour on the pie crust (bottom side) before I put it on the parchment. Then press out the fold lines.
2
Filling -- In a medium bowl, add the pears, apples, cranberries, sugar, flour, nutmeg, salt and cinnimon. Mix well.
3
Pie -- Put all the filling directly in the center of the pie crust. Leave a couple of inches around the edge.
4
Topping -- Mix the flour, brown sugar butter and put over the filling.
5
Finish the pie -- Fold over the edges to make a rustic tart and leave a 5 or 6" center open with the filling and topping. Brush with the milk and sprinkle with the white sugar so it makes a nice shiny crispy crust.
6
Bake -- 425 for 10 minutes and then reduce to 350 and add the almonds and cook 20-30 minutes until golden brown. (If you add the nuts when you first start baking they can get too brown, so I wait until I reduce the heat). Cool before slicing.