Open-Faced Apple-Pear Tart
3 Tablespoons sugar for filling
2 Tablespoons of raw sugar to topping and crust
2 Tablespoons all purpose flour
2-3 Granny Smith or Golden Delicious apples, peeled and cut into 1/2 inch pieces
2-3 medium firm ripe Boss or Anjou pear, peeled and cut into 1/2 inch pieces
Juice of one lemon
1/4 teaspoon cinnamon
Preheat the oven to 400 F or 385 F Convection
Mix all of the ingredients in a large bowl except 2 teaspoons raw sugar.
Prepare cookie sheet with butter, parchment or SILPAT.
Lay out pie crust and pile fruit mixture in center of pie crust.
Fold the dough edges up to create a free-form tart with the fruit visible in the center.
Brush the dough with water and sprinkle the remaining sugar on the crust and over the fruit .
Bake 35-40 minutes until filling is bubbling and crust is caramelized.
Let cool for at least 20 minutes.
Serve a room temperature.