The rustic apple and pear tart, a new style of dessert, quick, but just as good ! Topped with almond cream and served with salted butterscotch.
What is the rustic tart
It is an old-fashioned style of dessert, very simple in its preparation, almost no utensils except a rolling pin.
Visually, one could say that this old-fashioned style is not very pretty, with its dough torn and all cracked, these slices of apples and pears put a little bit to the tear.
And yet the rustic style in culinary photography is super trendy, we like this natural, simple, raw side without any headache and we bet on greediness.
With a generous garnish of apples and pears (with the skin to accentuate this geometric effect).
And as with all gourmet tarts, we don't forget to add a good layer of almond cream, but we could also simply add some homemade applesauce.
For this recipe, I used semi-complete flour but it works just as well with white flour, you will have a nice pie for about 8-10 parts.
And the little extra is the salted butterscotch topping that I strongly recommend you add to this recipe for a rustic apple and pear tart.
How to prepare the rustic apple and pear tart
Preparation of the sugar dough
Begin by working in a container the butter in ointment with a wooden spoon.
Then add the dry ingredients, semi-complete flour (or white flour), powdered sugar, hazelnuts meal and salt.
And lastly add the egg, mix with your hands to form a homogeneous ball of dough.
Then wrap your dough with cling film and place in a cool place for 1 hour.
Preparation of the almond cream
Start by placing the soft butter in a container and soften it.
Then incorporate the powdered sugar and powdered almonds.
Finish by adding the egg and mix to obtain a smooth and homogeneous preparation.
Assembly and cooking of the rustic apple and pear tart
Place baking paper or silicone baking mat on a baking tray.
Take the dough out of the fridge and roll out the dough on a floured worktop with a rolling pin to a thickness of approx. 5 mm.
Move the dough onto the baking sheet covered with baking paper.
Then fill the center of the dough with almond cream (leaving about 5 cm of edges) and place the apple and pear slices.
Finally, fold the edges over the apples and pears.
Then, using a pastry brush, apply the beaten egg gilding to the edges of the tart.
Finish by sprinkling the whole tart with cane sugar and bake in the oven for the time indicated in the recipe sheet below.
At the exit of the oven, let your rustic apple and pear tart cool completely.
Rustic apple and pear tart
- 200 g flour
- 125 g butter - soft
- 50 g icing sugar
- 1 egg
- 1 pinch salt
- 50 g butter - soft
- 50 almond meal
- 50 icing sugar
- 1 egg
- 2 apple
- 2 pear
- Almond or hazelnut crushed
- 1 beaten egg for to gilding the paste
- In a large bowl, work the butter into an ointment with a wooden spoon.
- Add all the dry ingredients, flour, powdered sugar, hazelnut powder and salt, then add the egg and form a ball of dough.
- Wrap the dough in cling film and place in a cool place for at least 1 hour.
- Place the soft butter in a container and beat it into an ointment.
- Then add the powdered sugar, then the almond powder.
- Finish by adding the egg and mix until you obtain a homogeneous preparation.
Assembly and firing
- Preheat your oven to 356°F/180°C and cover a baking tray with baking paper.
- Roll out the dough on the baking tray until it is about 5mm thick.
- Pour and spread a small amount of fruit compote over the tart, making sure to leave a space of about 5 cm from the edges.
- Place your apple and pear slices in the center of the dough and then gently fold all the edges over the fruit.
- Using a pastry brush, apply a beaten egg glaze only to the edges of the dough.
- Then bake for about 30-40 minutes, until the dough is golden brown.
- Let it cool down before tasting, for more delicacy you can sprinkle on the top of the dough some crushed hazelnuts or almonds and drizzle some salted butterscotch caramel on top.