Pear and Blueberry Tart

This is from Alton Brown on FoodTV's "Good Eats".  It is from the pie crust episode, the same episode from whence I got my pie crust recipe.  Out of fairness you should probably use that recipe when making this.  I haven't tried this, but I've got some pear trees in my yard that grow outstanding pears, and I'm always looking for new recipes to use them.

This is a rough tart baked on a baking sheet, not really a pie. 

 

  Alton Brown's Pie Crust
  2 Anjou pears, peeled, cored, and thinly sliced
  3 tablespoons balsamic vinegar
  4 tablespoons sugar
  1 pinch grated nutmeg
  1/4 teaspoon ground cinnamon
  2 tablespoons butter
  1 cup blueberries
  1 teaspoon flour
  1 1/2 cups pound cake, cubed
  1 egg beaten with 1 tablespoon water
  1/2 teaspoon sugar

Heat a cast iron skillet over medium heat. Add pears to the pan and toss for 2 minutes. Add the balsamic vinegar and continue to toss for 30 seconds. Add sugar and cook until the pears have softened. Add the nutmeg, cinnamon, and the butter and melt slowly. Fold in the blueberries. Remove from heat. Sprinkle on the flour and combine well. Allow to cool to room temperature.
Place dough on a floured piece of parchment and roll out to a 1/4-inch thick disk. Transfer to a baking sheet. Place cubed pound cake in the middle of the dough, leaving a 3-inch margin of crust on all sides. Spoon filling over the cake cubes and top the pears with 1 ounce of cubed butter. Lift excess crust onto filling and repeat in a clockwise fashion until a top lip has formed around the edge of the whole tart. Brush the tart with the egg wash and sprinkle the crust with the sugar.
Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
Remove from the sheet pan immediately and cool on pie rack.