Monday, November 7, 2011

Cinnamon, Spice & Everything Nice

I just ate autumn.
Slathered in sugar, cinnamon, cloves and butter.

And it was sooo good.

Rustic Apple & Pear Tart

1 pie crust - It was a busy week night. Pillsbury won.
3 Apples (I used local Macouns, but I imagine any firm apple will do - esp. granny smith. yummm)
3 Bosc Pears -Yes, the ugly, brown skinned ones are the best.
Pinch of salt & allspice
Heaping tsp. of cinnamon
1/4 c. packed light brown sugar
Butter - totally up to you how much to add
Lemon juice or tsp of Ball Fruit Fresh - to prevent discoloration, or just to ease your mind that maybe the fruit won't get all gross looking

Roll out your pie crust on baking sheet lined with parchment paper. Yes if it's refrigerated all you have to do is literally unwrap and roll.

Oh how easy life can be.

Chop up your fruit as thick or thin as you'd like. If decision making at this point is difficult (my dear October babies) then opt for thinner cut fruit. It cooks quicker.
Oh yeah, Pre heat to 350
That might be important; I always seem to forget that step.
Toss with salt, spices, & lemon juice (fruit fresh)
Pile fruit in the center of the crust, leaving a few inches on the side to fold dough up.
Fold crust over the fruit, leaving a big circle in the middle exposed. Pinch to seal edges around fruit.

I dug in before I photographed. Don't judge.

Place small pats of butter all over the top of the apples. As much as you'd like depending on how guilty you'll be afterwards. Because if you made this with wheat crust and light butter (or very little butter) it would be pretty healthy.
Melt half a tbsp. of so of the butter and brush sides of crust.
Pop in the oven until golden brown.
Maybe you should wait until it cools to dig in.
Or you could be a slob like me. Warmer is better right?

One tip -- It was a bit runny. Not that I really minded because I sopped up the liquid with crust. Classy.
Next time I might toss the fruit in cornstarch or a little flour.

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