Apple-Pear Tart

From: (Stephanie da Silva)
Date: Mon, 30 Aug 1993 02:30:23 GMT

Basic Rich Pastry
Dry beans
5 very ripe medium cooking apples, peeled, cored and chopped (5 cups)
2/3 cup sugar
1/3 cup dry white wine
1/4 cup butter 
1/8 teaspoon ground cinnamon
1 tablespoon quick-cooking farina
1/4 cup Kirsch or cherry liqueur
1/2 teaspoon vanilla
1/4 cup dry white wine
1/4 cup apricot preserves
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2 medium cooking apples, cored and sliced
2 medium pears, peeled, cored and sliced
1 tablespoon cognac or brandy

For tart shell, prepare Basic Rich Pastry: On a lightly floured surface 
roll pastry dough to a circle 12 inches in diameter.

Fit dough into a 10 or 11 inch flan pan with a removable bottom; press 
bottom and sides gently to remove air bubbles.  Turn the overlapping dough 
edges to inside; press against sides of pan.  Prick sides with fork.

Line the bottom and sides of pan with heavy-duty foil and dry beans.  
Bake in a 400 oven for 20 minutes.  Remove foil and beans.  Bake 10 to 
15 minutes more or till golden; set aside.

For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup
wine, butter, and 1/8 teaspoon cinnamon.  Cook, covered, about 10 minutes
or till apples are tender.  Slowly sprinkle farina over apples; stir
constantly.  Bring to boiling; reduce heat.  Simmer 5 minutes or till
mixture is thickened; stir frequently.  Remove from heat; stir in Kirsch
and vanilla.  Cool slightly.  Spread in bottom of baked tart shell.

In a small saucepan combine the 1/4 cup wine, apricot preserves, 1 
teaspoon sugar and 1/8 teaspon cinnamon.  Bring to boiling; add sliced 
apples and pears.  Cook about 7 minutes or till apples are translucent.
Drain, reserving liquid.

Arrange apple slices in a circle and pear slices in rows.  Cook reserved
liquid till reduced to 2 tablespoons; stir in cognac.  Spoon over fruit.
Serves 10.

Basic Rich Pastry

1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1 egg yolk
2 tablspoons cold water

Combine flour and salt.  Cut in butter and shortening with a fork or pastry
cutter until mixture resembles coarse crumbs.  Make a well in the center.
Beat together egg yolk and water.  Add to flour mixture.  Using a fork, stir
just till dough forms a ball.

Turn onto a lightly floured surface and knead 3 or 4 times.  Wrap in clear
plastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigerator
before rolling.  Makes one 10 inch shell.