Free-Form Apple-Pear-Cranberry Tart
"I love the rustic look of this tart filled with sliced apples, pears, and cranberries. Rather than baking it in a pie plate, you simply roll out the crust into a circle, fill it with fruit, and fold the sides up around the filling. It's sweet and tangy, doesn't require any fussiness on your part, and makes an impressive Thanksgiving centerpiece. It's best served with vanilla ice cream. Apple Notes: Consult the Cheat Sheet on page 30 for a list of firm-tart apple varieties. Any will work very well here. Equipment: Parchment paper; large rimmed baking sheet..."
INGREDIENTS
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1 1/4 cups (180 g) all-purpose flour
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1 tablespoon granulated sugar
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1/2 teaspoon kosher salt
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8 tablespoons (1 stick; 113 g) chilled unsalted butter, cut into small cubes
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1 large egg yolk mixed with 2 tablespoons ice water
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2 medium (or 1 1/2 large) firm-tart apples (about 12 ounces total; see Apple Notes)
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1 large ripe pear, such as d'Anjou or Bartlett
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1/2 cup (103 g) plus 1 teaspoon granulated sugar
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1 tablespoon cornstarch
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1 teaspoon freshly grated orange zest
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1/8 teaspoon ground cloves
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1/3 cup fresh or thawed frozen cranberries
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1 large egg, beaten well
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