1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup unsalted butter, chilled, cut up
2 tablespoons shortening
2 to 3 tablespoons ice water
3 Bosc pears, peeled, each cut into 6 wedges
3 Rome apples, peeled, each cut into 6 wedges
2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
1/4 cup unsalted butter
3/4 cup sugar
1/2 cup dried cranberries
In medium bowl, stir together flour, 1 tablespoon sugar and salt. With pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time if necessary. Shape into flat round; cover. Refrigerate 1 hour.
Place oven rack in bottom rack position. Heat oven to 400°F. In large bowl, combine apples, ginger and cinnamon. In large (10-inch) skillet, melt 1/4 cup butter over medium heat. Remove from heat. Sprinkle with 3/4 cup sugar. Arrange pears and apples over sugar mixture. Add dried cranberries.
Cook over medium heat 20 to 25 minutes or until sugar is deep golden brown, thick and syrupy. (Occasionally press apples into sugar syrup with spatula during cooking). Remove from heat.
Meanwhile, roll dough into 11-inch round, about 1/8 inch thick. Cut dough into 10-inch round.
With small knife, make 4 slits in center of pastry for steam to escape. Place pastry over apples; tuck edges inside skillet.
Bake 30 to 35 minutes or until pastry is golden brown and apples are tender. (Tart can be made up to 4 hours ahead. Reheat in 350°F. oven 10 to 15 minutes or until warm).
Cool on wire rack 10 minutes; invert onto serving platter.
Serve warm or at room temperature with vanilla bean ice cream or fresh whipped cream, or vanilla yogurt, either regular or soy.
I always use 100% pure Unsalted Butter (no hormones) for my pie crust and it always turns out perfectly.
Also, if you are on a low sugar/low fat/low salt diet, here are some tips:
1. Substitute sugar with all-fruit or organic applesauce.
2. Instead of making a traditional pie crust, sprinkle the finished tarte with 1/2 cup organic graham cracker crumbs.
3. Serve with soy yogurt or non-fat regular yogurt.
Original recipe courtesy of Cooking Pleasures magazine.