Holiday Apple and Pear "Tart"

I am back in New York, celebrating the holidays and cooking with my mother in her small and beautiful kitchen. Tonight, we are having some family friends over for dinner and are serving rigatoni with brussel sprouts, pancetta and sage, several fancy cheeses with guava paste, and I attempted this dessert.

2 large Rome apples, diced
1 Bosc pear, diced
3 small Anjou pears, diced
3 tablespoons dried cranberries (I used orange-flavored "craisins")
2 tablespoons fancy brandy
1 tablespoon cinnamon
3 tablespoons sugar
juice from half a lemon
1 frozen puff pastry shell, thawed

In a small bowl or teacup soak the cranberries in the brandy for around 45 minutes (do this while the pastry is thawing).

In a large bowl, toss the chopped fruit with the lemon juice, cinnamon and sugar. Let is hang out and marinate in there for about half an hour. Everything (the fruit, cranberries and pastry) should be ready to go at about the same time.

In a big frying pan, saute the fruit and cranberries with butter over low heat for about 8 minutes, until it all starts to get soft and brown. Roll out the pastry dough very thin and spoon the fruit into the center. Wrap the fruit in the pastry like a delicious Christmas present, starting with the corners. Brush the exposed pastry with melted butter and sprinkle with sugar. Bake at 350 for around 35 minutes and serve with ice cream or whipped cream.