Apple-Pear Tart

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.