Rustic Pear Tart

I love this recipe.  Quick, easy, tasty, and pretty.  I serve it for breakfast, dessert or a snack.  

Fresh Fruit Tart 

1 roll out pie crust, unbaked (refrigerated roll-outs or homemade below)

1 1/2 cups fresh fruit, chunked (berries, cherries, pealed peaches, pears, apples, etc.)

1/4 cup sliced almonds

1 Tbs flour

2 Tbs brown sugar

Dash cayenne pepper (optional)

½ tsp vanilla

Dash nutmeg

1 egg white

1-2 Tbs Sugar in the Raw or turbinado sugar (large grain sugar)

Preheat oven to 450*  Roast almond slices on baking pan for 2-4 minutes checking regularly to make sure they don't get overdone. Mix fruit, roasted almonds, flour, brown sugar, cayenne, vanilla and nutmeg in mixing bowl.  Roll pie crusts out on parchment lined cookie sheets.   Spread fruit mixture in the center of the pie crust leaving a 2” border of pie crust.  Pull edges of the pie crust up and over fruit filling all the way around leaving 2” of exposed fruit filling in the middle.  Pie crust should overlap and make flaps creating a rugged pastry. Brush with egg white and sprinkle with Sugar in the Raw crystals.  Bake for 20 minutes or until pastry shell is golden brown and fruit is done.   Cut into 6-10 pieces using a chef’s knife. 

I used the following recipe for my pie crust substituting half wheat flour and it was magnificent.  I did have to use every bit of the cold water it calls for plus a little extra.