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ITALIAN PEAR AND APPLE TART

4 TB. melted butter

6 TB. sugar, divided

1 egg

1/2 cup flour

1 tsp. baking powder

Grated zest of 1/2 lemon

1/2 cup milk

2 pears

2 apples

3/4 cup fine macaroon crumbs

Confectioners' sugar

Whipped cream for garnish (optional)

Preheat oven to 325 degrees F.

In a bowl, combine the butter, 4 TB. sugar, egg, flour, baking powder, lemon zest, and milk.

Pour into a greased 9 or 10-inch tart pan.

Peel and core the pears and apples.  Cut into thin slices.

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Alternate layers of the pears and apples over the cake batter.

Combine the remaining 2 TB. sugar with the macaroon crumbs.

Sprinkle the crumb mixture over the fruit.

Bake for 50 minutes or until golden brown.

Transfer to a wire rack to cool.

Dust top with confectioners' sugar.

Serve topped with whipped cream, if desired.

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