Fresh pear and apple tart is a classic dessert that has won over palates in various regions of Latin America. Its origin dates back to European influences, especially French and Spanish, which arrived on the continent during colonization. In different Latin American countries, this tart may have various names such as "pear and apple pie" in Mexico, "pear and apple tart" in Argentina, or simply "pear and apple pie" in countries like Chile and Colombia. The combination of fresh fruit and cinnamon makes this preparation a sweet and aromatic dessert, ideal for family gatherings or special celebrations.
Fresh pear and apple tart
How to Make Fresh Pear and Apple Tart
Preheat the oven to 350 degrees.
Apples and pears.
Place in a large bowl and mix with lime juice.
Combine brown sugar, cornstarch, cinnamon, and nutmeg in a small bowl.
Mix with the apple and pear slices until they are coated.
Pour into a 9x1-1/2 inch deep pie dish.
Place pieces of butter.
Roll out the dough for the top crust.
Make cuts to vent steam during baking and place it over the filling.
Seal and flute the edges.
Bake at 350 degrees for 45 to 50 minutes or until the crust is lightly golden.
Ingredients (9)
- Apples
- Cinnamon
- Pears
- Nutmeg
- Lime Juice
- Butter
- Brown Sugar
- 9" Pie Crust
- Cornstarch
Instructions (14 steps)
- 1 Preheat the oven to 350 degrees
- 2 Apples and pears
- 3 Place in a large bowl and mix with lime juice
- 4 Combine brown sugar
- 5 cornstarch
- 6 cinnamon
- 7 and nutmeg in a small bowl
- 8 Mix with the apple and pear slices until coated
- 9 Pour into a 9x1-1/2 inch deep pie dish
- 10 Place pieces of butter
- 11 Roll out the dough for the top crust
- 12 Make slits to vent steam during baking and place over the filling
- 13 Seal and flute the edges
- 14 Bake at 350 degrees for 45 to 50 minutes or until the crust is lightly golden
Nutritional Information
Calories:
349 kcal
Protein:
0g
Carbohydrates:
19g
Fat:
15g
Azúcar:
0g
Sodio:
3mg