Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 cups King Arthur unbleached all purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold butter, cut into bits
2 medium size Yellow Delicious apples, peeled and thinly sliced
2 medium size not-too-soft Anjou or Bartlett pears, peeled and thinly sliced
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 egg yolks
1 cup heavy cream
Preheat the oven to 400°F.
Combine the flour, 2 tablespoons sugar, salt and baking powder in a bowl. Cut in the butter with a pastry blender or fork until the mixture looks like coarse crumbs. Pat the mixture evenly into a 9 or 10 inch greased cake pan. Set aside.
Arrange the apples and pear slices on the crust in an overlapping pattern filling in the entire surface.
Combine the remaining sugar, cinnamon, cloves, and nutmeg in a small bowl and sprinkle it evenly over the apple slices.
Bake the tart for 15 minutes.
Meanwhile whisk the egg yolks in a small bowl with the heavy cream. Pour evenly over the apple pear mixture and bake 30 minutes longer or until the top is golden brown.
Remove the tart from the oven and cool on a rack for 10 minutes. Cut into wedges and serve warm.
Variation: I sometimes use Cortland apples which also makes a delicious tart.
This recipe is featured on show 2320 - Pears and Pistachios.