Apple and Pear Tart

Impress your guests with a sweet and fruity dessert that won't break the bank!

YIELDS:10 servings

TOTAL TIME:1 hour 35 mins

INGREDIENTS

1 c. 

all-purpose flour, plus more for hands

1/4 tsp. 

baking powder

1/4 tsp. 

kosher salt

1/2 c. 

(1 stick) unsalted butter, at room temp

1/2 c. 

plus 1 tbsp. sugar

1 

large egg

2 

Gala, Macintosh, Fuji, or other apples

2 

Bartlett pears

1/4 tsp. 

ground cinnamon

1/4 c. 

apricot jam

1 tbsp. 

fresh lemon juice

5 

cardamom pods

 

DIRECTIONS

1. Heat oven to 350°F. Coat a 9- to 10-in. tart pan with removable bottom with cooking spray and set aside. In a medium bowl, whisk together flour, baking powder, and salt. 
2. In a large bowl, using an electric mixer, beat butter and ½ cup sugar until light and fluffy; beat in egg. Reduce speed to medium and gradually add flour mixture, mixing until fully incorporated (dough will be very soft). 
3. Using a small spatula, spread dough evenly into bottom and up side of tart pan. With floured fingers, even out sides of crust if necessary (you will need to continue to flour your fingers while pressing).
4. Peel, core, and cut each apple and pear into ¾-in.-thick wedges. (Set peels and cores aside for other use if desired.) Arrange ring of apples, slightly overlapping, around outer edge of pan. Top with ring of pears, working in opposite direction. Sprinkle with cinnamon and remaining Tbsp sugar. Bake until crust is golden brown and fruit is tender, 70 to 80 minutes, covering with foil if getting too dark. Let cool on wire rack 1 hour. 
5. In a small saucepan, combine jam, lemon juice, and cardamom pods. Cook on medium, stirring, until jam has melted; discard cardamom. Gently brush jam mixture over tart.

COST PER SERVING: 58¢

PER SERVING: 240 calories, 10 g fat (6 g saturated fat), 3 g protein, 75 mg sodium, 35 g carbs, 3 g fiber

What you'll need: Tart Pan ($15, amazon.com)

WD Test Kitchen Tip: Pair with this delicious fruit peel compote. Place 4 cups apple and pear peels, cores, and scraps in a medium saucepan. Add enough water to just cover and bring to a boil; vigorously simmer for 20 minutes. Add ¼ cup sugar and cook until all water has evaporated, 10 to 12 minutes, stirring often. Pass mixture through a food mill, then return to the pan and cook on high, stirring often, until thickened, 2 to 3 minutes. Serve over ice cream, biscuits, or pancakes. Zest citrus before juicing and mix with sugar to infuse for sprinkling on pancakes or muffins or wherever you want a hint of sweetness. Keep in the fridge up to 6 months.

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