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Apple-Pear Tart

Basic Rich Pastry
Dry beans
5 very ripe medium cooking apples, peeled, cored and chopped (5 cups)
2/3 cup sugar
1/3 cup dry white wine
1/4 cup butter
1/8 teaspoon ground cinnamon
1 tablespoon quick-cooking farina
1/4 cup Kirsch or cherry liqueur
1/2 teaspoon vanilla
1/4 cup dry white wine
1/4 cup apricot preserves
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2 medium cooking apples, cored and sliced
2 medium pears, peeled, cored and sliced
1 tablespoon cognac or brandy

For tart shell, prepare Basic Rich Pastry: On a lightly floured
surface roll pastry dough to a circle 12 inches in diameter.

Fit dough into a 10 or 11 inch flan pan with a removable bottom;
press bottom and sides gently to remove air bubbles. Turn the
overlapping dough edges to inside; press against sides of pan.
Prick sides with fork.

Line the bottom and sides of pan with heavy-duty foil and dry beans.
Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake
10 to 15 minutes more or till golden; set aside.

For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar,
1/3 cup wine, butter, and 1/8 teaspoon cinnamon. Cook, covered,
about 10 minutes or till apples are tender. Slowly sprinkle farina
over apples; stir constantly. Bring to boiling; reduce heat.
Simmer 5 minutes or till mixture is thickened; stir frequently.
Remove from heat; stir in Kirsch and vanilla. Cool slightly.
Spread in bottom of baked tart shell.

In a small saucepan combine the 1/4 cup wine, apricot preserves,
1 teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add
sliced apples and pears. Cook about 7 minutes or till apples are
translucent. Drain, reserving liquid.

Arrange apple slices in a circle and pear slices in rows. Cook
reserved liquid till reduced to 2 tablespoons; stir in cognac.
Spoon over fruit. Serves 10.


Basic Rich Pastry

1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1 egg yolk
2 tablspoons cold water

Combine flour and salt. Cut in butter and shortening with a fork
or pastry cutter until mixture resembles coarse crumbs. Make a
well in the center. Beat together egg yolk and water. Add to
flour mixture. Using a fork, stir just till dough forms a ball.

Turn onto a lightly floured surface and knead 3 or 4 times. Wrap
in clear plastic wrap and chill 20 minutes in frezzer or 2 1/2
hours in refrigerator before rolling. Makes one 10 inch shell.

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