Apple and Pear Tart
Apple and Pear Tart
This is definitely the lazy-man’s version of an apple pie. You leave the skins on the apples and pears and sweeten the mixture with some sugar, cinnamon and apricot preserves. There is really not much to it.
1 nine inch pie crust in a shallow pie pan
1 tart apple, Granny Smith or some other, cored, and cut into twelve equal vertical slices
2 bartlett pears, or other sweet pears, cored and cut into twelve equal vertical slices
1/4 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 cup raisins
8 ounces of apricot preserves
Preheat the oven to 375 degrees.
Place in the pie crust in the pie pan and weigh down with pie weights or something to keep the pie crust from forming air pockets. Place the crust in the oven and bake for between 10 and 15 minutes, the crust should be lightly golden brown.
In a large bowl add the apples the pears, and all the dry ingredients. Mix to coat the fruit thoroughly. Meanwhile in a small sauce pan heat about one or two tablespoons of water over low heat. Add the apricot preserves and mix to incorporate with the water. Allow the mixture to simmer and thicket for a few minutes.
Arrange the pear and apple slices in the pie crust. Sprinkle the raisins over the top. Evenly spread the warm apricot mixture over all the fruit. Place in the oven for about 45 minutes or until the crust is a deeper brown and the fruit is soft but still holding its shape. Allow to cook and serve.