Father's Day Dessert - Mixed Fruit Rustic Tart

Mixed Fruit Rustic Tart

2 refrigerator pie crusts uncooked or homemade dough
1 pear chopped
2 cups rhubarb chopped
2 large Macintosh apples chopped
1 2/3 cups white sugar
1/3 cup flour
pinch of salt
2 eggs


Mix ingredients together, scoop half into the middle of each crust lying flat on cookie sheet or in a pie pan. Fold edges in to create a rustic, scalloped look. make sure to get equal amounts of the liquid in each. Too much liquid an make the crust break and leak. If you use a pie pan, you will probably need to serve as a pie out of the pan rather than like a tart on a platter.

Topping:
2 pats of butter per tart
about 1/4 cup flour and 1/4 cup brown sugar sprinkled on top of tarts under the butter.
1 egg white - brush each crust and sprinkle with some white sugar

Bake at 350-375 for about an hour. You can adjust temperature as it browns.

This is a versatile recipe for rhubarb pie from my mother-in-law that I adjusted to what I had on hand. For the normal pie, you need 4 cups of fruit. This is a tasty combination with the tart of the apples and rhubarb and the sweetness of the pear.