For the filling, peel, core and thickly slice 1kg Granny Smith apples and place in baking dish.
Peel, core and quarter 3 firm ripe pears and place on top of the apples, then scatter over 60g
cubed butter, 1/3 cup brown sugar and 1/2tsp cinnamon. Sprinkle over a tablespoon of lemon
juice and bake for 20 mins at 180C, stir around with a wooden spoon and continue to bake
another 20 – 25 mins. Set aside to cool.
For the pastry, in a food processor whizz together 1 cup plain flour, 1 cup SR flour, 1/3 cup
caster sugar and 125g cold cubed butter until mixture resembles breadcrumbs, then add 1 egg
yolk whisked with 3 – 5 tbs cold water and keep processing until pastry comes together in a ball.
Wrap and chill.
Divide pastry into two and line a 20cm tart tin with half. Scatter in 1/4 cup sultanas and 1/4 cup
pecans then dollop in the cooled fruit and their juices. Place remaining pastry on top, seal
edges, brush with 2tbs cream, scatter over sugar and bake about 35 mins or until golden