2 granny smith apples, peeled, cored and sliced into 1/4 inch thick slices
2 firm pears, peeled, cored and sliced into 1/4 inch thick slices
1/4 cup turbinado sugar
1/2 stick of butter, cut into small 1/2″ cubes
1 pre-made pie crust
1/3 cup apricot jelly or preserves
2 tablespoons George Dickel Rye Whisky
Preheat oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, roll out pie crust.
About a 1/2 inch from the edge of the crust, overlap slices of apples and pears circularly around pie crust working your way inward toward the center.
Sprinkle fruit with sugar and dot with butter.
With a fork, lift the edge of the pie crust about 1/2 inch and crimp the edges using your index finger and thumb.
Bake 45 minutes or until the tart is browned and the pears and apples are soft. Rotate the pan once during cooking. Remove from oven. While the tart is still warm, loosen the tart with a metal spatula so it doesn’t stick to the paper. Let the tart cool for 2-3 minutes.
While the tart is cooking, in a small saucepan over low heat, heat apricot jelly, and whisky. Stir until combined.
With a soft brush, glaze the tart with a thin layer of the jelly-whisky mixture. Let the tart set for 2-3 minutes.
Serve warm or at room temperature.
The sugar and juices from the fruit will burn on the baking sheet and some of the edges of the fruit might get dark brown or charred, don’t worry, the tart will still be delicious.