This tart is not only visually appetizing, but it is also, totally scrumptious. Pears and apples are soaked in a fragrant, spicy mix of rum, cinnamon and star anise, then baked in a buttery dough. It is a super simple tart to make and a delicious way to showcase, the abundance of apples and pears on offer, this winter.
3 cups all purpose flour
2 tbsp sugar
1 level tsp salt
1 cup butter (chilled) finely chopped
1/2 cup ice cold water
1 egg whisked
3 med apples, cored and thinly sliced (peeled if you don’t like the skin on)
2 – 3 pears, cored and cut into slices, length ways
4 tbsp brown sugar
2 tsp ground cinnamon
1 star anise
1 1/2 tbsp rum
2 tbsp butter (cut into squares)
Combine flour, sugar and salt in a bowl.
Add the finely chopped butter, rubbing it into the flour, until it resembles course breadcrumbs.
Slowly, add the chilled water while working it into the flour mixture.
Knead it, until a dough is formed.
Wrap the dough up with cling film and refrigerate for at least 30 mins.
In a bowl, combine, sliced apples, sugar, cinnamon, star anise and rum.
Place the chilled dough onto a floured surface and roll it out, into a large circular shape.
Transfer it onto a baking tray, that has been lined with baking paper.
Arrange the apple and pear slices in the middle of the rolled out dough, leaving a 5- 7 cm border. (If you would like, you can arrange some pear slices in a fan shape, in the centre).
Dot, the cut butter, over the apples and drizzle with any leftover juices.
Fold the edges of the dough over the last row of apples/pears, crimping them, so as to keep the circular shape.
Brush the pastry casing with the whisked egg and sprinkle liberally with brown sugar.
Bake, in a preheated oven, at 180 degrees C, for approximately 45 minutes (until apples are cooked and the pastry is golden brown.
Serve immediately, with heaps of creme fraiche.
