I love the rustic look of this free-form tart filled with sliced apples, pears, and cranberries. 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.
Heat oven to 400°. Peel, core, and cut apples into ¼-inch-thick slices. Peel and cut pear into ½-inch-thick slices. Toss together in a bowl and set aside. In a small bowl, combine ⅓ cup sugar, cornstarch, orange zest, and cloves; set aside.
On a lightly floured surface, roll Pie Dough out into a circle about 16 inches wide and ⅛ inch thick. (The circle doesn’t have to be perfect.) Transfer dough to a baking sheet lined with parchment paper.
Arrange half the apple and pear slices over the dough, leaving a 2-inch border all around. Sprinkle half the cranberries over the apples and pears. Sprinkle half the sugar mixture over fruit. Repeat with remaining fruit, berries, and sugar mixture.
Fold dough sides up and over edge of filling, letting dough drape over itself at each fold. Brush dough with beaten egg, and sprinkle with remaining teaspoon sugar.
Bake 10 minutes; then lower oven temperature to 375° and bake until golden brown, about 25 minutes more. Serve warm with vanilla ice cream.
In a medium-size bowl, whisk together flour, salt, and sugar until well combined. Sprinkle butter cubes over flour mixture and use your fingers to combine ingredients until the dough looks like cornmeal with some pea-sized bits of butter remaining. (Work quickly so that the butter doesn’t melt.)
Sprinkle yolk/water mixture over dough and stir with a fork until it begins to come together. If needed, add another tablespoon water.
Turn dough out onto a lightly floured surface and knead 3 times. Gather dough into a ball; then press down into a disk and wrap in plastic. Refrigerate at least 30 minutes.