Apple, pear, honey tart

I can not believe we're in December and December is a month that barely registers among the parties and  holidays Yes, time flies my friends. This week I had a lot of apples and pears in the refrigerator, asking aloud who would use it. I wanted to do something light, no creamy and leave out the classics and obvious crumbles.This cake is wonderful  choice for the holidays, very aromatic and light.

Or who knows, for a starving afternoon snack  For this recipe I used Calvados  Calvados is distilled from specially grown and selected apples, of which there are over 200 named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apple to produce their Calvados. The apples used are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), with the latter category of apple being inedible.

You can buy Calvados in liquor stores, but if you find it difficult to find can use brandy or cider. Hope you like.

Have a good week

Ingredients  For the crust 200g all purpose flour 100 g butter , chilled and cute in dices 50g icing sugar 1 lemon zest 1 egg yolk batten 3 tsp milk Pinch of salt  For the filling 3 apples 2 pears 2 tbs lemon juice and lemon zest 1/4 cup Calvados (see note above) 50 ml honey  1 Tsp confectionery´s  ground  spice( mix of cinnamon, ginger and cloves) 180 g bread crumbles For the topping 2 apples 4 Tbsp granulated sugar 10g butter 4 Tsbp oranje jam 30g chopped pistachios (optional) Whipped cream to garnish

Method  In a large bowl, combine flour, sugar , and salt. Drop butter pieces into bowl. Use your fingers, a fork, a pastry cutter, or two knives to work butter into flour mixture until it resembles cornmeal with stray pea-size pieces of butter in it. Pour  egg batten and milk over mixture and stir until it comes together (add another Tsp.milk if it remains too dry to pull into a dough). Turn mixture onto a well-floured work surface. Knead once or twice to create a ball of dough. Pat into a disk shape, wrap in plastic wrap, and chill at least 30 minutes and up to 3 days.  Pre heat oven  (350°F) For the filling Great apple and pears  Stir in lemon juice, lemon zest, calvados and honey Add bread crumbles and all spice . Mix well Pour the dough into a pie dish or pan  Fill and top with sliced apples Sinkle sugar and butter Bake for about 30 minutes Remove from the oven and paint with jam (still warm)Srinkle with pistachios