Free Form Apple and Pear Tart

This dessert won second place at the 2018 World Food Championships and is a delicious addition to any menu or table.

Pairs well with Brown Butter Salted Caramel or Butter Caramel and Cinnamon Chantilly (below).

Recipe Provided By: Cindy Hawkins, Circle City Sweets, Indianapolis, IN

Yield: 6 servings
Prep time: 60 minutes
Cooking time: 30 minutes
Total time: 90 minutes


Tart Dough

  • 4 oz. (113 g) Plugrá® European Style Butter, unsalted
  • 1 cup (125 g) all-purpose flour
  • 1/2 tsp. (3 g) salt
  • 2-3 tbsp. (45 g) water, cold


  • 1 lb. (454 g) apples, peeled, cored, and cut into wedges
  • 1 lb. (454 g) firm pears, peeled, cored, and cut into wedges
  • 1 tbsp. (14 g) Plugrá® European Style Butter, unsalted
  • 2 tbsp. (25 g) granulated sugar
  • Dash (0.5 g) cinnamon
  • 2 tbsp. (30 g) apple brandy
  • 1 tbsp. (15 g) vanilla bean paste

Cinnamon Chantilly

Yield: 1 cup

  • 1/2 cup (112 g) heavy cream
  • 1 tbsp. (8 g) confectioner’s sugar
  • 1/4 tsp. (7 g) cinnamon


Tart Dough

  1. Cut the butter into small pieces. Place the butter, flour and salt into the bowl of an electric mixer and mix on low speed until mixture resembles a coarse meal.
  2. Drizzle with the water and mix on low until the dough just comes together. Remove from bowl and press into a disk. Cover with plastic wrap and refrigerate while making filling.


  1. Preheat oven to 350°F. Place a non-stick baking mat onto a baking sheet or line the sheet with parchment paper.
  2. Melt the butter in a large skillet over medium-high heat until hot. Add the apples and pears and sauté until they are browned on both sides, about 10 minutes. Carefully stir in the sugar, cinnamon and brandy as brandy may ignite. Cook an additional 10 minutes or until the fruit is tender.  Remove from heat and stir in the vanilla.
  3. Remove the tart dough from the refrigerator and roll into a 12-inch circle on a lightly floured surface. Transfer the dough to the prepared baking sheet and shingle the cooked fruit onto the dough in concentric circles. Drizzle with any cooking liquids remaining in the skillet over the fruit.  Fold the edges of the tart dough over the filling.
  4. Bake for 30 to 35 minutes or until the tart has browned. Remove from oven and let rest for 15 minutes. Serve warm or at room temperature.


If the brandy ignites, turn off your burner and wait a minute or two for the alcohol to burn off before continuing cooking.   Turning the burner off for a few minutes before adding the brandy will reduce the chance it will ignite.

Cinnamon Chantilly

  1. Combine the cream, sugar and cinnamon in the bowl of an electric mixer fitted with the whisk attachment. Whip on high until cream forms firm peaks.