Those of you who have been following Parmesan Princess know I’m on a mission to “up my baking game.” I feel like it will be an ongoing goal because I am slow to catch on to the baking patience, the annoyingly important precision of baking times and temps, not to mention the humidity in the air of which a baker has absolutely zero control.

With that said, those of you who know me well are probably saying, “OK, giving up control and requiring patience…Poor thing, I hope she sticks to cooking!”
True. Yes, but I am diving into a new world of fancy French pastry words because this impatient control freak also enjoys a good old fashioned challenge. Bring it on!!

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I love the taste of pear and apple mixed together, smothered in layers of sugar, cinnamon, and vanilla, wrapped in a flaky sweet crust. Yummy! So technically we make a páte brisée and wrap it up galette -style. I know it sounds ridiculously complicated, but it’s not! What is páte brisée? Actually a really easy and perfectly flaky pastry crust, but a Pilsbury pie crust works just fine! And what is galette -style? Folding up the pastry crust on the sides and leaving the center open. The process is really not that complicated! Pie -ish. So I figured out an easy, totally doable tart recipe!! Here it is!

Apple Pear Tart

Ingredients:
Pâté Brisée
Adapted from Jacques Pepín
1-1/2 cups flour
1-1/2 stick unsalted butter, cold and sliced into 1/2 inch squares
1/2 tsp. salt
1/3 cup ice water
OR
Use Pilsbury refrigerated pie crust – let stand until room temperature.

Filling
2 apples, cored and sliced mixed with lemon juice to prevent browning
2 pears, cored and sliced mixed with lemon juice to prevent browning
1-1/2 tsp. vanilla
1 tbsp. Ground cinnamon
1/2 tbsp. ground nutmeg
1/4 cup whipped honey
2 tbsp. flour
1/3 cup white or light brown sugar
Egg white wash and
Sugar for sprinkling

Directions:

If making the pâté brisée…
Add flour, butter, and salt to
a food processor.
Run for 5 seconds, the butter will still be in pieces.
Add ice water and run for 5 seconds just until dough forms. The butter will still be seen.
Roll dough in a ball.
Roll out into an oval 1/8 inch -1/4 inch thick .
Transfer to a baking sheet and refrigerate 30 mins.

OR
Roll out one Pilsbury Pie crust.

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Preheat oven 400 degrees.

Meanwhile, add apples, pears, cinnamon, nutmeg, vanilla, sugar and whipped honey, and flour. Mix to coat.

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Fan out slices in the center of the pastry dough.
Create a fan pattern or a pattern of your preference.

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Galette-Style : Fold up the dough 1 inch over the filling and pinch.
Continue folding and pinching until a crust is completely formed in a complete circle.

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Brush with egg white wash and sprinkle with sugar.

Bake 40-50 minutes or until tart is golden brown and fruit is softened when pierced with a fork.

Top with mascarpone cheese, whipped cream, and/or a scoop of your favorite ice cream!

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Enjoy!
Ciao!