Pear and Apple Tart with Brandy


1 1/4 cups all-purpose flour
3 tablespoons sugar
Pinch of salt
1/4 cup chilled unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening, cut
into pieces
1 egg, beaten to blend
2 to 3 tablespoons ice water
1 egg white, beaten to blend (glaze)


3 medium Bosc or Bartlett pears, peeled, cored, thinly
sliced (about 1 1/4 pounds)
2 red delicious apples, peeled, cored and thinly sliced
(about 1 pound)
1/2 cup sugar
3/4 teaspoon cinnamon
6 tablespoons unsalted butter
5 tablespoons brandy
3 eggs
1 egg yolk
1/4 cup sugar
3 tablespoons all-purpose flour
2/3 cup whipping cream
1 teaspoon vanilla extract

For crust:

Mix flour, sugar and salt in medium bowl. Add butter and shortening and cut in until mixture resembles coarse meal. Mix in 1 egg, then enough water by tablespoons to bind the dough. Gather dough into a ball and flatten into disk. Wrap in plastic; chill 30 minutes. Can be prepared 1 day ahead. Position rack in center of oven and preheat to 350 degrees. Roll dough out on lightly floured surface to 14 inch round. Transfer to 9-inch tart pan with removable bottom. Trim edges. Line tart with foil. Fill with dried beans or pie weights. Bake for 15 minutes. Remove foil and brush with egg white glaze. Bake 5 minutes more, transfer to a rack to cool. (Can be prepared a day ahead, wrap tightly and store at room temp)

For filling:

Toss fruit with 1/2 cup sugar and cinnamon in large bowl. Melt butter in heavy large skillet over medium-high heat. Add fruit, toss to coat. Increase heat to high and sauté fruit until liquid thickens and fruit is tender, about 10 minutes. Remove from heat. Add 2 tablespoons brandy; ignite with match. When flames subside toss fruit gently to coat.

Preheat oven to 350. Drain fruit. Arrange fruit slices in tart. Using electric mixer, beat eggs, yolk, and 1/4 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat in flour, then cream, vanilla and remaining 3 tablespoons brandy. Pour mixture evenly over fruit. Bake 30 to 35 minutes or until tester inserted in the middle comes out clean. Serve warm or at room temperature.

Posted on
Sunday, March 18th, 2007
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