This is a version of a classic French dessert. Its filling develops amazing depth of flavor, considering the only ingredients are butter, sugar, and fruit. You can use all apples, all pears, or a combination of the two. This is an awesome winter desert, a great change from basic apple pie, and a good change up when you feel like you couldn't possibly eat another bite of King Cake. Serve warm from the oven or cooled to room temperature.
6 tablespoons butter
A combination of 8 pears and apples
1/2 cup sugar
For the crust:
1 cup all-purpose flour, plus several tablespoons extra
8 tablespoons chilled butter
2 teaspoons sugar
Pinch of salt
3-4 tablespoons ice water
Whipped cream for serving
Start with crust
Put the butter, sugar, salt and 1 cup of flour into a food processor. Process until the mixture looks like coarse crumbs. Add ice water and pulse until the dough comes together, ~ 10 times or so. Transfer to counter, form into a disc, wrap tightly in parchment or wax paper. Refrigerate for about an hour.
Peel, quarter, and core the apples and pears. In a large pan over medium heat, melt 6 tbsp butter, then add the apples/pears and sugar. Raise heat to medium-high and cook, for about 30 minutes or so, until the fruit is deep amber-brown. Stir occasionally at first, then more often as the fruit darkens.
Pour the cooked fruit/sugar mixture into a glass pie dish.
Preheat oven to 425F.
Roll out the dough to a diameter large enough to cover the pie dish and then some. Put the dough on top of the fruit, and tuck the extra in, along the edge of the dish.
Bake for about 30-40 minutes, until the crust is golden-brown and the fruit is bubbling.
Upon removing the tart from the oven, invert it onto a serving platter as follows. Put the platter on top of the pie dish, top-side down. Using oven mitts, flip them over, then carefully lift the pie dish away.