Oh Homespun, you had us at homemade tart. As big fans of anything involving buttery, flaky streusel crumbs and sweet gooey filling, we knew we’d be in for a treat with this heavenly take on Pear & Apple Crumb tart.
One of my favorite parts about this recipe is that it calls for basics you already have in your pantry, along with a few crisp Granny Smith apples and tasty Bosc pears. I’ll be the first to admit that when I see a dessert recipe with countless complicated ingredients, I bow out more often than not. But this recipe, I assure you, is worthy of pulling out again and again.
Though properly enjoyed as the perfect warm compliment to your favorite seasonal meal (like Homespun’s Braised Honey Pork Shoulder), it’s tempting to sneak into the kitchen to warm up a slice of this wonderful pear & apple tart in the morning, too…I know I’m guilty of doing it! Cheers, Kat
- 1 cup of butter
- 1 cup of sugar
- 2 eggs
- 1 T baking powder
- 1 teaspoon salt
- 1 lemon, juiced
- 3 1/2 cup of all purpose flour
- 3 Granny Smith apples
- 3 Bosc pears
- 1 T lemon juice
- 5 T sugar
- 1 1/2 teaspoon cinnamon
- 8 oz. apple butter
- 1/2 lb. sugar
- 1/2 lb. butter
- 1 lb. flour
- 2 teaspoon of cinnamon
- With an electric mixer fitted with paddle attachment, cream butter and sugar until smooth. Slowly add eggs and beat until fluffy.
- On low speed, add baking powder and salt. Then slowly add lemon juice and mix. It will look curdled (don't worry).
- Begin adding the flour a little at a time until dough starts to come away from the bowl.
- Transfer the dough onto work surface and pat into a ball. Form into a rectangle and wrap in plastic, and refrigerate for at least 2 hours.
- Peel and core out pears and apples and cut them into 1/4 inch slices.
- Toss the sliced pears and apples in a bowl with the lemon juice, sugar and cinnamon.
- Cream butter and sugar together using an electric mixer fitted with paddle attachment until light and fluffy.
- Add flour and cinnamon and then mix to a rough crumb.
- Preheat the oven to 375 F.
- If you are using a 12x9 2 inch pan, butter the pan and line the bottom with parchment. Flour the sides, tapping out any excess.
- If you are using a tart pan, lightly butter and dust the flour.
- On a lightly floured surface, begin rolling out dough until a little larger than pan. Transfer the dough to the pan and pat into place. It should come slightly up the sides. Be sure the dough is even.
- Spread a thin layer of apple butter over the bottom. Then spread the pears and apples over the top.
- Take the streusel topping and cover the pears and apples.
- Bake for 35-45 minutes or until the tart is golden brown and juices are bubbling up through the streusel topping. Cool on a wire rack before cutting into nice thick wedges.
Does this make 1 or2 tarts 14”x4”?