To make these tarts I used my favourite go-to pastry for sweets, it’s simple and easy and is always nice and short and buttery. I used small individual tart tins but you could easily make one big tart instead. The tart filling itself is a bit experimental and can be adjusted to your taste.
For the pastry:
3 cups plain flour
2 tablespoons sugar
1 3/4 teaspoon salt
260 grams chilled butter
8 tablespoons ice water
1 1/2 teaspoons apple cider vinegar
To make the pastry:
Rub butter into the flour until the mixture resembles fine bread crumbs, add the water and apple cider vinegar. Gather dough on lightly floured surface and knead to bring together. Divide the dough into two flattened discs, cover in cling wrap separately and refrigerate for an hour.
For the filling:
Two or three apples, I particularly like using Cox’s Orange Pippins or golden delicious cut into small chunks, around 2cm square
Two or three pears again cut into chunks
2-3 tablespoons of brown sugar
1-2 teaspoons of cinnamon
zest of one lemon
a small knob of butter in each pie (optional)
To make the filling:
Combine all ingredients in a bowl together and allow to sit while you line the pastry tarts. Fill each tin with the apple and pear mix and cover with latticed pastry tops, give the tops a light was with milk and cook in the oven on 180 degrees celcius for approximately twenty minutes or longer on a lower temperature for a softer fruit texture.