Sarasota's Simple Pear and Apple Tart

• 1 pillsbury refrigerated pie crust
• 2 cups pears (thin sliced and peeled)
• 2 cups apples (thin sliced and peeled, I like Gala or Granny Smith)
• 34 cup fresh cranberries
• 13 cup sugar
• 2 tablespoons all-purpose flour
• 14 teaspoon nutmeg
• 1 pinch cinnamon
• 1 pinch salt
• 14 cup all-purpose flour
• 14 cup brown sugar
• 2 tablespoons sliced almonds
• 2 tablespoons butter
• 1 teaspoon milk
• 1 tablespoon sugar

1. Crust -- Let the crust come to room temp or at least take the chill off.
2. Line a baking sheet with parchment paper or you can use a baking pad, but parchment is so easy, just too when done and no clean up.
3. Also heat your oven to 425 degrees.
4. I like to sprinkle just a pinch of flour on the pie crust (bottom side) before I put it on the parchment.
5. Then press out the fold lines.
6. Filling -- In a medium bowl, add the pears, apples, cranberries, sugar, flour, nutmeg, salt and cinnimon.
7. Mix well.
8. Pie -- Put all the filling directly in the center of the pie crust.
9. Leave a couple of inches around the edge.
10. Topping -- Mix the flour, brown sugar butter and put over the filling.
11. Finish the pie -- Fold over the edges to make a rustic tart and leave a 5 or 6" center open with the filling and topping.
12. Brush with the milk and sprinkle with the white sugar so it makes a nice shiny crispy crust.
13. Bake -- 425 for 10 minutes and then reduce to 350 and add the almonds and cook 20-30 minutes until golden brown.
14. (If you add the nuts when you first start baking they can get too brown, so I wait until I reduce the heat).
15. Cool before slicing.

crust, apples, fresh cranberries, sugar, flour, nutmeg, cinnamon, salt, flour, brown sugar, almonds, butter, milk, sugar

Taken from www.food.com/recipe/sarasotas-simple-pear-and-apple-tart-394504 (may not work)