Stovetop Pear Apple Crumb Tart
1 red pear
1 Granny Smith apple
1 tablespoon freshly squeezed lemon juice
2 ounces granulated sugar
1/4 cup, plus 1 tablespoon, unbleached, all-purpose flour, divided
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon salt
3 ounces butter, divided
2 ounces brown sugar
1/2 teaspoon nutmeg
To prepare the filling, thinly slice the pared apples and pears. Toss with the lemon juice.
Add the granulated sugar, 1 tablespoon of the flour, half the cinnamon and the salt. Melt 1 ounce of the butter and sauté fruit until tender and flour mixture is thickened. Set aside.
For the crust, cut the remaining butter into the brown sugar, nutmeg and remaining flour and cinnamon. Cook the mixture in a hot sauté pan until golden brown. Divide the mixture into thirds, pressing a third into each of 2 (4-inch) tart pans. Crumble the remaining third, cooled, on top of each completed tart. Makes 2 servings.
Recipe adapted from "The Little Pie Company of the Big Apple: Pies and Other Dessert Favorites," by Arnold Wilkerson, Patricia Henly, Michae L. Deraney and Evie Righter.