Slice apples and pears, saute in a pan, add a bit of water, sugar and cinnamon and bowl in low heat for 2-5 minutes.

Roll out the pastry into a disc. Brush the edge of pastry with water and fold the edges in all around at 2cm. Prick the inside of the tart with a fork.

Place the sliced apples and pears inside the raised edges of the tart evenly. Bake for 18-22 minutes or until well cook.

While waiting for the tart to be ready, melt cherry jam (you can use whatever jam you prefer) in low heat.

Remove tart from the oven and brush jam over the tart generously. Then place back into the oven for 2-5 minutes.

Remove tart from over and serve hot or warm or cold.