Pear, Apple, and Quince Crostata

Ingredients

• 2 tablespoons apple cider 
• 2  apples (preferably Fuji or Gala; 1 lb total)
• 1 stick cinnamon (3-inch)
• 0.5 cup confectioners sugar 
• 1 large eggs lightly beaten
• 2 large eggs 
• 0.3 cup flour all-purpose
• 1 tablespoon ginger fresh peeled finely chopped
• 6 tablespoons ice water 
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh
• 0.5 cup brown sugar light packed
• 2  firm-ripe pears (1 lb total)
• 0.5 lb quinces 
• 3 tablespoons sugar 
• 0.5 cup butter unsalted softened
• 1 teaspoon vanilla 

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• blender
• plastic wrap
• baking pan
• hand mixer
• rolling pin
• tart form

Directions

1. Put oven rack in middle position and preheat oven to 375°F.
2. Peel, quarter, and core pears, apples, and quince, then cut into 1-inch chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl.
3. Transfer to a large shallow baking pan (17 by 12 inches) and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1 1/4 hours.
4. Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes.
5. Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps.
6. Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
7. Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
8. Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
9. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim).
10. Put a large baking sheet in middle of oven and preheat oven to 375°F.
11. Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes.
12. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined.
13. Spread evenly in pastry shell.
14. Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover (center won't be covered). Pleat dough as necessary.
15. Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar.
16. Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1 1/2 hours.
17. Remove side of tart pan and slide crostata onto a plate.
18. • Pastry shell can be chilled up to 1 day.· Fruit can be roasted 1 day ahead and chilled, covered.· Crostata can be baked 6 hours ahead and kept (in tart pan) at room temperature. Reheat if desired.