Rustic Apple Pear Tart with Ginger Streusel and Amaretto Cream

By debrcovey

Ingredients

• 1/2 cup all purpose flour
• 1/4 cup brown sugar, packed
• 1/4 cup chopped nuts
• 2 tablespoons finely chopped crystallized ginger
• 1 teaspoon ground ginger
• 4 tablespoons unsalted butter, room temp, cubed (1/2 stick)
• 1 sheet puff pastry, thawed (or one recipe pie dough)
• 2 large apples, peeled and cored
• 3-4 red pears, peeled and cored
• Juice of 1 lemon
• 1/3 cup dark brown sugar
• 1 tablespoon flour
• 1 tablespoon Baker’s Sprinkles (cinnamon, ginger, nutmeg, allspice)

Preparation

Step 1

Preheat oven to 400°. Prepare Streusel Topping– Mix first 5 ingredients together in a small bowl-flour, brown sugar, nuts and gingers. Rub in butter with your fingertips until mixture begins for form small clumps. Topping is ready for sprinkling—set aside.

On a lightly floured piece of parchment paper, roll dough into a 13”-14” circle and transfer to a sheet pan. Thinly slice the apples and pears and toss with the lemon juice, brown sugar, flour and spices. Pile the fruit filling into the center of the dough circle then sprinkle with half of Streusel Topping. Fold edges of dough up and over filling. Some of the fruit will show in the middle. Brush dough with a bit of half and half or cream and sprinkle with remaining Streusel Topping. Bake for about 40 minutes.

Amaretto Cream

1 cup whipping cream, very cold

1 teaspoon almond extract

1-2 tablespoons Amaretto

2 tablespoons powdered confectioners sugar

Place cold cream into a mixer fitted with a whisk attachment. Add extract, Amaretto and powdered sugar. Whip until soft peaks form. Keep chilled until ready to use.