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Apple & Pear Tart with Walnuts


Basic Sweet Tart Dough (recipe follows)

3-4 Gravensteins, Honeycrisps, or other tart apples, peeled, cored, and cubed

2 Bosc pears, cored and cubed

½ cup dark brown sugar

½ cup butter (1 stick) cut into pieces

½ cup walnuts, toasted and roughly chopped

½ teaspoon ground cinnamon

1 tablespoon lemon juice

Basic Sweet Tart Dough

½ cup (1 stick) cold butter, cut into pieces

2 ¼ cups all-purpose flour, plus more for rolling

⅓ cup sugar

¼ cup milk

1 egg

1 teaspoon grated lemon zest

1 teaspoon salt


  1. Preheat the oven to 350 degrees. On a well-floured surface, roll the Tart Dough into
  2. a large oval a little less than ¼ inch thick. Transfer onto a baking pan.
  3. In a large bowl, toss the apples and pears with the walnuts, brown sugar, cinnamon, and lemon juice. Add the butter and toss again.
  4. Mound the fruit and walnut mixture on top of the dough and wrap the dough over the fruit, covering most of it. Bake until the crust is golden brown, about 1 hour. Remove and cool a bit before serving.
Basic Sweet Tart Dough
  1. In a large mixing bowl, cut the cold butter into the flour until the flour has the consistency of semolina.
  2. Add the sugar, milk, egg, zest, and salt and mix by hand until a crumbly dough is formed.
  3. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least an hour before using, or freeze for later use.
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