December 5, 2003 recipe from Chef Chris Manning:

New England Fruit Tart

Crust:
1 cup flour
3 Tblsp sugar
¼ Tsp Baking Powder
4 Tblsp cubed cold butter
1 egg
5 drops vanilla extract

In a food processor, combine the flour, sugar, and baking powder. Process two to three times to sift. Add the butter and process three to pour times more. Add the egg and extract and process until a dough ball begins to appear. Remove dough from the processor and press into a 9” pie tin until the bottom and sides are covered.

Filling: Cut and dice 2 firm apples and 2 firm pears. The yield should be a t least 3-4 cups of fruit. Place in the tart shell. Juice of a quartered lemon should be sprinkled on top to keep the fruit’s color. 

For the Topping:
3 Tblsp butter
3 Tblsp Flour
3 Tblsp sugar
pinch of cinnamon

Melt the butter and add the flour, sugar and cinnamon. Remove from heat and evenly distribute over tart.

Bake the tart at 350 degrees for 30-40 minutes, or until the crust is golden and the fruit is bubbling. Mix and match fruits, providing their firm, you can make this tart with all sorts of seasonal fruits.