Rustic Autumn Fruit Tart
Description
This quick rustic autumn fruit tart is packed with juicy apple and pear flavors, paired with nutmeg and cinnamon, then baked in a cream cheese pastry.
Ingredients
•
1 1/2 cups all-purpose flour
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1/2 cup butter, chilled
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1/2 cup cream cheese
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2 apples - peeled, cored, and thinly sliced
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1 pear - peeled, cored and sliced
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1/4 cup orange juice
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1/3 cup brown sugar
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1 1/2 tablespoons cornstarch
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cardamom
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1/2 cup apricot jam, warmed
Directions
1
Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or lightly grease a baking sheet for a free-form tart (galette).
2
Whisk flour in a bowl. Cut in cold butter and cream cheese with a knife or pastry blender until the mixture resembles coarse crumbs. When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk. Wrap in plastic, and refrigerate for at least 1 hour.
3
Combine sliced apples, pear, and orange juice in a large bowl. Whisk brown sugar, cornstarch, cinnamon, nutmeg, and cardamom in a small bowl. Toss fruit mixture with sugar-spice mixture.
4
Roll the dough out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange fruit mixture in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
5
Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Brush the tart with apricot jam.