Ingredients

2 firm-ripe pears (1 lb total)

2 apples (preferably Fuji or Gala; 1 lb total)

1 quince (1/2 lb)

1/2 cup sugar

3 tablespoons fresh lemon juice

1 tablespoon finely chopped peeled fresh ginger

1 (3-inch) cinnamon stick

4 whole cloves

2 tablespoons apple cider

For pastry shell

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 3 tablespoons sugar
• 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tablespoons ice water
• 1 large egg, lightly beaten

For brown sugar filling

• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup confectioners sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour

• Special equipment: a pastry or bench scraper; an 11-inch round fluted tart pan (1 1/4 inches deep) with removable bottom

Description

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